reusing the yeast cake

I am about to brew a barley wine for the frst time and was wondering about using my yeast cake from an oatmeal stout that I recently made. I saved a large portion of the yeast and put it in the fridge. My question is... Should I add some starter wort to that a couple days ahead of time to get it going again? Or will it be okay if I just take it out the fridge on the morning of the brew day and let it rise to room temp and then pitch? Thanks for any advice!

just dump it in and rig a blowoff...room temp will work

nice thanks for the input

Did you wash the yeast or anything like that? I'm sure it would be just fine to throw into your batch, but I would honestly still make a starter anytime I'm reusing yeast. I'm sure the grain bill is quite expensive on your barley wine. Hate to see it go to waste by a bad batch of yeast. Normally if I'm pitching on top of another yeast cake I'd do it very soon after racking off of it.

I did not wash the yeast but there was a ton of it in the primary and i collected mostly off the top of that cake. I was not going to pitch it on top of another batch I am planning on using that for the yeast to pitch for the batch. I have a little more than a week and a half before brew day so I have time to make up my mind. One thing that I have heard about barley wine is that you should repich more yeast about 5 days before you bottle to make sure fermentation completes and to have enough yeast for carbonation. Does that sound right?