Yeast Shelf Life

4 months ago I saved a lot of yeast from a big brew I did. Over the months it has changed color. I have kept the yeast in the fridge the entire time.
It first was a creamy color on top then turned a brown color.
watch think trash? or yeast nutrient during the next boil?

I've reused yeast that old (and older), including the color change, with no problems....with a starter, of course. I'd use it.

REALLY!? Now mine has sediment at the bottom as well and liquid in too. What ration do you use for the starter?

Without getting too scientific about it (which you can't, cause you don't know your cell counts/concentration or viability of your yeast), just make up 1.5 L of 1.040 wort and you'll be fine. This is assuming you're making the average 1.050-1.065ish beer.

Decant most of the liquid off before you pitch into the starter wort....but leave enough to allow you to swirl the yeast cake into a slurry, so you can pour it out of the jar.

Someone else may chime in with another approach, but this has worked for me.