I decided to build Tom Schmidlin's top cropping gadget and successfully harvested some nice white slurry approximately 48 hours into fermentation of a 1.065 IPA. Of course everything was sterilized or sanitized. I cold crashed the slurry and came up with approx 125 mls of slurry with about the same amount of beer on top. No trub layer. Could someone help me estimate the viability of this slurry so I could step it up if need be for a new beer. I am looking for a useful estimation. 50%, 25%, what has been your recurring best guess. I realize I could count cells but am not set up nor do I really want to get that involved. I have read quite a bit on the subject but can't seem to narrow down a good way of estimating. Thanks.