That's better.
That sample has a lot of hop and protein goo and is probably relatively low in viable cells. I wouldn't count on more than .5 billion per milliliter. If that's a pint jar you have about a.25 liters of thick trub and you're probably cutting it close for a pro-brewer level pitch on an ale even if it's really fresh. It it's a quart jar and you have a half liter of thick trub, you should have a good, strong pitch if it's fresh and a reasonable pitch if it's been sitting for over 6 weeks or so. That's based on a beer of maybe 1.060.
As long as it was pulled out of the fermenter as soon as the beer was at FG or shortly thereafter, it should be good yeast to work with. If you let it sit in the primary fermenter for 3 weeks or so while the beer aged and cleaned up, it would be less viable.
Good luck with it, YMMV.