stephenlcurtis wrote:Wait, how do I know what my yeast concentration and non-yeast percentage is to use Jamil's calculator?
Precisely!
I repitched way too much for a while till it dawned on me. So what I do is leave a half inch or so of beer on the cake when I rack. That gets swirled up and dumped into a half gallon mason jar. If I'm repitching soon I agitate the jar to get a nice homogenis slurry and guess that it's about 2 billion per mil. So a 1.050-60 gets about 2/3rds of a cup. But only if repitching so soon there's no time to make a starter. Otherwise I swirl it up and pitch 80-90ml into a 1500-2000ml starter.
Unless you count cells it's hard to say what you've got. But it's safe to say that if it's as thick as yogurt you're pitching too much unless you somehow adjust for that.