Well, if you rinsed the yeast and they have been dormant for a few months, you are going to want to build a starter for them. Not every yeast cell that went into the jar/bag/whatever you used has survived the rest. If you rebuild the population from the viable cells and repitch a healthy amount of cells into a properly tempered wort, you will not receive the off-flavors associated with the inital fermentation.
perhaps a line of single hop IPA's - there's so many new hops out there!!!