GB124 Sour Saison, starter?

[jezza02]

So i've had a pack of this yeast lying around in my keg fridge for yonks - the pack is dated 20th January 2016, so quite old.
I'm wondering what kind of starter (if necessary) I can make for it? Beersmith calculates the Sacch viability as 10%, but i'm not too sure on the lacto viability at this age.
I know making a starter isn't recommended for blends but I feel it's probably beneficial for a pack so old. Should I go with starter recommended by sourbeerblog.com? I.e - dry malt extract and dextrose? This batch will only be 2.5 gal or less, for what it's worth.

 

[secondbase]

I would make a starter in this instance.

 

[sven945]

Not from experience but I've asked a similar question regarding the Yeast Bay Melange blend (though not quite as old as yours) and someone from the company suggested a starter, so who am I to argue with that?

I think the "no starter for blends" thing is great advice if your yeast is fresh, but since it's old the balance of the elements will be out anyway. I'm sure it'll make something different, but since the different elements will have different half lives then you'll end up pitching something different almost every time anyway.