I am having the same problem with 1762 dated nov 09.I made a starter
to prove or not if the yeast was bad and over 30 hrs with no activity.
There is very little activity with making starters, rarely do they bubble, even more rarely is there a krausen that we see. The only true activity that most of us see is just a creamy band at the bottom when it flocculates out.
Starters are some of the most "un-exciting" fermentations ever.
That one is cold crashed, but even if it is a t room temp, you should see the sediment in the bottom. I use a stirplate, but usually stop it a few hours early to let it settle.
As to yeast viability;
Bobby M recently did a test on year old stored yeast here;
https://www.homebrewtalk.com/f13/testing-limits-yeast-viability-126707/
And my LHBS cells outdated tubes and packs of yeast
dirt cheap 2-3 dollars each and I usually grab a couple tubes of belgian or other interesting yeast when I am there and shove it in my fridge.
and I have never had a problem with one of those tubes. I usually make a starter but I once pitched a year old tube of Belgian High Gravity yeast directly into a 2.5 gallon batch of a Belgian Dark Strong, and after about 4 days it took off beautifully.
Same with jarred yeast.
Then make a starter, and if it takes off you are fine. T
he purpose of a starter is to reproduce any viable cells in a batch of yeast....that;s how we can grow a starter form the dregs in a bottle of beer incrementally...and that beer may be months old.
Even if you have a few still living cells, you can grow them....
If yeast can be grown from a tiny amount that has been encased in amber for 45 million years,
45 million year old yeast ferments amber ale we really don't need to sweat too much about yeast viability....
we just need to think in terms of making starters. Viability isn't really an issue if you are reproducing a lot of healthy cells. Which is waht you are doing when you make a starter.....
