looks like you have a pretty thick slurry on the left there. I personnally would probly just pitch that straight, maybe do a small 1L starter to get it awake and make sure cells are viable.
PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02
SecondaryFlanders Red, Oud Bruin,
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Little Bastard IPA 3.5%, Top Secret Barleywine aged on vanilla and oak