Harvested Yeast Viability?

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Woodland

Woodland

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I have one remaining specimen of recycled WL California Ale yeast in the fridge from July. I'm brewing a batch of Midwest Flat Tire Belgian style ale this week. I'm going to make a starter from the California yeast tomorrow to see if it's even still viable. Provided I can get the yeast going, how much time do I likely have to pitch the yeast once it's activated?
 
If you make your starter tomorrow it can be good for at least a week and probably more. Just refrigerate once it's done fermenting.
 
July is a long time. . . if it were me, I would probably step up the starter over the course of a few days, or maybe even do a small starter, let it settle, and then pitch the live cells into a second starter and step that up.
 

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