New batch on yeast cake

Any reason not to pitch another batch on my yeast cake. How tired and wore out you think this yeast really is? It is a stalled Cote de Blanc re-pitched with Safale T-33. Nice steady ferment, nice flavor.

Recipe was 3 gallons store bought, 3 cans concentrate, 2 lbs brown sugar
OG 1.068

Yeast doesn't get "tired". The yeast you have in the bottom of your fermenter is the babies of the yeast you pitched and it will have as many more generations as you let it. The only thing to be careful of is bacterial contamination. The yeast slurry is high in nutrients, so if it is exposed to other bacteria at all, you could easily ruin a batch of cider. Reusing yeast can be a great way to save money, but I would recommend against it when using cheap dry yeasts. Saving a dollar is not worth ruining a batch of cider.

There is one more thing to note. If you reuse the same yeast more than a few times, it can mutate and form unfavorable characteristics.