Yeast Repitching Questions (First-timer)

[BrewerB]

Finally decided to give repitching yeast a shot. After listening to The Brewing Network's Brew Strong show, the episode on yeast re-pitching (and reading the Yeast book), I figured I had a handle on it.

What I'm wondering is what "Yeast Concentration" factor to use on the Mr Malty pitch calculator?
http://www.mrmalty.com/calc/calc.html

I followed TBN/Jamil's advice on harvesting/rinsing my yeast:
Collected yeast into a sterile container
Added sterile water, shook it up, let it settle.
Decanted the top layer of liquid and collected the middle layer.

I collected around 110ml into a separate vessel since that is what was suggested by the calculator. But realized I might not understand the Yeast Concentration factor correctly. As that 110ml rested, a significantly less thick portion of yeast was settled at the bottom making me think I might not have enough. Anyone with experience care to chime in?

Cheers!

[spiderwrangler]

Sorry no one replied earlier, but the amount you initially pulled sounds like it would be thin by JZ's parameters, and after it settled if you'd poured off the clear liquid, you'd have thick slurry.

[brewinhard]

What "style" and gravity of beer are you making?

[Ozwald]

What "style" and gravity of beer are you making?

That's a big part of it. When I was full-on into yeast harvesting, rinsing & the occasional acid wash I would often collect a very small sample, sometimes less than 50 ml after it had settled out. Do a couple of consecutive small starters & you'll be growing it back up to a correct pitch in no time. I was doing a lot of it, so I built a small mashtun from a 2 gallon cooler & printed up a recipe for a 1.040 starter wort in 1, 2 & 3 gallon batch sizes using straight 2-row. I used the calculator a few times, but typically just estimated my pitch for each batch with known ml sizes & erred on the side of slightly overpitching. It really doesn't create any issues on our typical 5-20 gallon batch sizes.