I am trying to figure out if I have enough pitchable yeast in a starter that I made from the dregs of a st bernardus pater 6. I pitched the dregs into 100ml on a stir plate and let it go for 24hrs. I then stepped it up to 400ml then to 1000 ml. I never really got a kreusen to form on it because of the vortex from the stir I assume. I took it off the stir plate and cold crashed it. After a day in the fridge I had about 1/2 inch of yeast settled on the bottom of the 1000 ml flask. I left it in the fridge for a couple more days because I needed to pick up some more dme. I just decanted it and put it in a 2 liter flask and started the stir plate up again. I was planning on using this on a 5 gallon batch right around 1.047. How will I know how much yeast is in this starter?