Hey there, i want to brew a pilsner and my buddy gave me a baby jar of yeast that he properly froze with glycern. He washed the yeast from the bottom of the primary of wyyeast czech pilsner, and its bin frozen for like 6 weeks maybe. I usually use the mr malty calculator for pitching, and a excel calculater from "yeast" for stepping up my yeast. What should my viability percentage be? Is is gonna be the same and storing slurry in the fridge? id like to step it up and double it so i can store it, but id like a rough cell count so i can pretend i know { lol } how much yeast is in the jar. Any ideas?