I have had this yeast in the fridge for about two months. It is the washed yeast cake from a pale ale. It still smells good. I'm not sure about those mounds on the cake. I am brewing tomorrow, I plan on using about half of it, there is a lot of yeast there. That is a gallon growler with an inch of yeast on the bottom so I don't think I need all of it. If it is still good should I make a starter to get it going a little or just let it warm up and pitch. I always make a starter but I know there is more than enough yeast there. Any advise would be apriciated.