Measuring yeast for harvesting

I currently have some WLP 838 Southern German Lager yeast that I harvested and rinsed in a jar that I kept for two weeks in the fridge under boiled cooled water. I went by a few calculations to try to get 15 million per ml. I measured 130 ml (150 grams) of yeast I pulled out of the middle of the yeast at the bottom of the jar. I would say there was very little water in the yeast so it was pretty dense. I am pitching it to a 1.5 liter stater (at 1.040) to get 150 billion per liter. I figure with the two weeks in the jar in the fridge I may have lost 20-30% viability. My question is will this put me in the ballpark? I am not quite clear on how many cells I can expect to be pitching.