This a from a ESB I just transferred into my secondary. I have to admit I didn't get all of the yeast/trub from the primary. However, as the picture shows it settled to the bottom in true 1968 high flocculation fashion
I actually siphoned much of the trub with a turkey baster (sanitized of course). If found that if you put the containers in the fridge the yeast will stick at the bottom, easier to decant without getting yeast.
I don't know exactly how much this is. My next project is a stir plate.