Wow! I've been reading posts and other info regarding recycling yeast. I made a small batch of pale ale a few weeks ago, and when I was done bottling, I put the trub that remained into a 12 ounce bottle. I capped it and put it into the fridge.
Latest batch is a five gallon. When the wort got cool enough to pitch, I put in a packet of dry yeast, and about a third of the bottle, slightly shaken. This would have been about 10 at night.
Next morning at six AM, I looked, and the krausen had risen so high that it had coated the underside of my plexiglass lid, about 3 inches above the fluid level! I have never seen a batch take off like this. Wow!