Originally Posted by WoodlandBrew
Visually by volume is probably the best for most homebrewers. 1 billion per ml of slurry from a beer and 2 billion per ml for yeast from a starter. (after refrigerating for a day or so)
Good stuff! I came here looking for a simple answer, and after reading all 7 pages of discussion, I now understand that there is no simple answer! The question I had was roughly; "How many billion cells are in 1 ml of cold crashed yeast at the bottom of a starter?"
WoodlandBrew seemed to answer my question in the quote provided, and nobody seemed to contradict that statement as far as I could tell; diegobonatto stated 1-3 billion.
I guess I will start estimating visually with the assumption that a fresh starter, that has been crashed for a few days, has approximately 2 billion cells for every 1 ml of yeast.