first yeast rinse (botched) - do I have enough?

[snk]

I am new to harvesting yeast. After buying some yeast bay vermont I am looking to re-use some which I have rinsed and kept in the fridge for 1 month. I'm pretty sure my process was sanitary, but I ended up with a lot less yeast than I anticipated (I dicked it up, I know what I did wrong). Please see the attached image. By judging how much yeast I have (the largest jar is 1 litre) would a single step starter for a 1.054 OG beer be enough? I usually buy fresh yeast and put it through a calculator to get my pitching rates. Not knowing the cell count and the exact amount I have, I am pretty clueless.

 

[BlackWraith]

Assuming that is all yeast with little to no trub(and it looks that way) you should have lots to make starters from.

 

[flars]

Take a look at this post.
https://www.homebrewtalk.com/showthread.php?t=519995

Rinsing the yeast slurry loses a lot of the yeast that could have been harvested. This is my harvest from a five gallon brew of Dead Ringer. I strain hop debris during the pour into the fermentor. The harvested yeast includes the dry hop debris. I estimate three billon cells per milliliter for this harvest of about 375 milliliters of yeast. This picture is after two weeks in the frig.

 

[snk]

Thanks for the link. I have seen that post before, its finally making sense now!
I think I have figured it out. I estimate that there are 2 billion cells per ml (1 month old), in 44ml (largest jar, 80% viability) which should be enough for a 1.055 OG beer when using a 1.5litre starter.

 

[flars]

I forgot to add this link. This is the calculator I like to use.
http://www.brewunited.com/yeast_calculator.php

I am experimenting with estimating 3 billion cells per milliliter for my harvested yeast. I've had some krausens looking like a cap of pure yeast which had not happened before with the same yeast. I think it may be due to a massive overpitch.

I may go to 4 billion cells per milliliter after the next couple brews if the same thing happens.