How much Yeast?

[Jimilu]

I am a newbie in Homebrewing, stertede brewing in may 2, and yesterday i bottled by 5th batch (2nd all grain) and i decided to ranch the Yeast. I attached a photo of the result, should i continue adding cold breboiled water and discard the bottom layer? And how much yeast will i need when i try to make another batch with this yeast, after i put it in a starter?. This is a Sabrew WB-06 yeast.

The yeast is a little whitier, i did correct the white balance in the camera.

[a10t2]

It's a little hard to make out, but if I'm seeing it right then you already have a pretty thin layer there. I wouldn't risk rinsing again and losing any more yeast.

Ideally, for building up a starter you'd want to estimate roughly how many viable cells you already have and go from there. For reasonably fresh, rinsed slurry, I'd assume about 2.5 billion per mL of dense slurry. You'll probably need to pitch all of what you have into your starter.