Are you super deadset on brewing today? Because I'd recommend making a starter for the Saison yeast... I'd be willing to bet at least some
of the yeast are still alive in there and the only way to tell is with a starter.
Same goes for the Kolsch but for other reasons. It's older... but 6 months is definitely not too old. I say you scored some quality free yeast and you should just plan to brew again soon and use that.
Just go to Mr Malty Yeast Calculator
and adjust the settings for your batch size, your batch OG, age of yeast, and what kind of starter (I'm assuming you'd be doing Simple Starter with Intermittent Shaking.) It will then give you the size starter you need. Then a couple days later you'll have two things: 1) Confirmation that your yeast is alive and well (aka "viable"), and 2) An appropriate amount of yeast for pitching. Most here on HBT recommend always making a starter for liquid yeasts.