I should have replaced the old yeast sachet,but seeing how tough the lil yeasties are,I decided to make a small starter to rouse them. 1 1/2C very warm water,add 1/4C DME. Cover with plastic wrap with quick check thermometer inserted. Wait till temp gets down to 75F-ish. I do it in a 2C (.5L) Pyrex measuring cup. Then pour in yeast sachet.
I let it sit for the 3.5 hours it took me to finish brewing,cool down,& top off. Then just stir the krausen covered cream & pour it in. Best to use a blow off for the 1st 4 days. By the next morning,that "old" yeast was trying to pop it's top. I got the ale depicted in my avatar.