You could get some twang from it being old. That said, if you want to brew with it anyway I would choose something dark so any off flavors would be masked some. Those flavors would shine right through a really light beer like a Pilsner. Maybe a porter or stout and add the necessary dark steeping grains to darken it.
Definitely get some new yeast, no sense in using old stuff when its relatively cheap.
Primary #1: Empty #2: Empty
Secondary #1: Empty #2: Black Currant Wine #3: Empty
Kegged: Umlaut my Kolsch
Bottles: Big 50 Barleywine, Framboise Lambic, Russian Imperial Stout, Barolo Wine, Berry Rhubarb Wine
On Deck: Dusseldorf Alt III, BGSA