Beginning of april i made a 1.5 liter starter on a stirplate to pitch into a cream ale. Before i pitched i cold crashed the starter, decanted, and filled this vial up. Now i would like to make another starter from it, but I'm not sure how many cells are here. 20b? I'm familiar with yeast calc and mrmalty, but im just curious to what everyone else does to guesstimate.
I also have harvested slurry from this batch i could use to make a starter, but that could be even harder to calculate. 100ml of slurry - .5 liter step - 1 liter step?