Help with starter of old(?) vial of Dry English Ale yeast

[Otter]

I pulled out an old(?) vial of White Labs Dry English Ale yeast out of my fridge. The date is April 28, 2009. According to MrMalty.com, 4 months prior on vials is 12/28/08 = 36% viability. I pitched this into a 1L starter last night thinking that I would step it up into 2.5L to get the cell count up for a 5 gallon 1.052 brew on Saturday.

Normally, I do my starters on Thursday night for a Saturday brew (36 hours or so). I started this one early thinking I would need to step it up.

Do I need to decant this prior to pitching into the 2.5L starter? When should I pitch into the 2.5L starter?

How long is too long on waiting to use a starter?

Sorry for all the questions, but any help would be appreciated.

FYI - I use a stirplate, but don't aerate with pure oxygen

[Todd]

That's not very old, I just used a vial that had been in the fridge since March 2007. There are still active yeasties in there - but you need to build it up for sure. With a 2 liter starter on a stir plate you should be able to get to the cell count you need, especially for a 1.052 beer. My experience is that working with old yeast the starter takes a little longer to get going, but after around 48 hours you'll have a nice starter. You can pitch at high krausen or chill/decant - whatever works for your schedule.

[Otter]

Thanks.

I let it settle and decanted it tonight prior to pitching it into a 2.5L starter. I'll let it run for a day or two, and then put it into the fridge until Saturday. I might throw some wort into it that morning to wake them back up.

I forgot all about the Brew Strong episode on Yeast Starters.

And Thanks to Jamil for answering my email. The Pope rocks.