Frankly I'd be surprised to find out that homebrewers are getting even that kind of precision. Is that something you're keeping track of with your new toy?
Just an optimistic guess. But I started collecting data on that
The decision for me is, do I have enough yeast to pitch a full batch or should I do the Drauflassen thing (sorry to get back to that). The last beer I pitched was a 16.3 Plato Maibock with 18-19 Million cells/ml. This is actually pretty close to what Jamil's calculator wants me to pitch (24 Million/ml), I just checked.