Recently many homebrewers have purchased or fabricated conical fermenters that employ 60 deg sloped sides & a bottom dump port. My questions are as follows:

1) Assuming normal yeast fermentation temperatures are employed - How many days of fermentation should occur before a brewer dumps yeast for reuse ?

As others have mentioned, thank you very much for the opportunity... My question is on yeast cell counts within a starter. Assuming one began with a 1L of 1.040 starter wort, and 50 ml of yeast containing 15 billion cells that has an Apparent Attenuation of 75%:

Commercial yeast producers and others publish attenuation figures for each yeast. Are these figures obtained using a standard protocol within the company publishing the results? Are these figures obtained using a standard protocol across the industry?