Sulli, that is an amazing tool. Well done. (And very classy. You're a web designer and/or a programmer?)
I have one question -- why 50 - 100 million / ml inoculation rate? I just threw a WYeast pack into 4.5 L and after fermenting and decanting froze some of the slurry in glycerine... Was that a mistake?
"The most important thing to know about starter size is that the inoculation rate affects the rate of growth. In other words, the "pitching rate" of your starter has a big effect on the amount of new yeast cells you will see from any propagation. It is not the volume of the starter that is important, but how many cells you add in relation to that volume. Too high an inoculation rate, and you get very little growth. If you use too low an inoculation rate, then you are not really making a starter, you are fermenting beer. Just as the pitching rate affects growth in a batch of beer, which is important to beer flavor; it also affects growth in a starter, except in the case of a starter you are not concerned about flavor, you are concerned about the health of the yeast and maximizing your growth rate.
Ideally, you want to grow your yeast in a large enough volume of wort to ensure optimal yeast health and to get a decent amount of growth for your trouble."
C.White and J.Zainasheff, "Yeast: The Practical Guide to Beer Fermentation", 2010
According to what I read in Chris White's "Yeast" book, an inoculation rate of 50 - 100 million cells/ml of wort appears to be the 'sweet spot' for maximizing cell growth and health in a starter.
That said; it does not mean that if you pitch outside that range you've hurt your yeast. Perhaps I should word the tool tip differently, like "50 - 100 million cells/ml is the optimal range to maximize yeast growth", or something along those lines.
The short answer is; no, you did not make a mistake, your yeast are fine.
BTW Thanks for the props. Cheers