I've used stuff that was a couple years old and it was fine. If
45 million year old yeast that was preserved in amber could be grown into a starter and beer made from it, really would you worry over a few months...or years?
I've done yeast that was at least 3 years old, maybe more since it wasn't dated and it was fine. It took some babying to grow it to a useful size, but it did work.
I don't know if you know the story of Charlie Papazian's yeast (White Labs "Cry Havoc") or not. He talked about it on basic brewing. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast. Papazian had "Cry Havoc" in his yeast stable since 1983.
He has used it nearly continuously since 83, sometimes pitching multiple batches on top of a cake, sometimes washing or not washing, etc. In a basic brewing podcast iirc last year he talked about how a batch of the yeast after a lot of uses picked up a wild mutation, and he noticed an off flavor in a couple batches.
Now most of us would prolly dump that yeast. Instead he washed it, slanted or jarred it (I can't recall which,)marked it, and cold stored it, and pretty much forgot about it for 10-15 years. He had plenty other slants of the yeast strain, so he left it alone.
Well evidently he came across that container of yeast, and for sh!ts and giggles made a beer with it. Evidently after all those years in storage, the wild or mutated yeast died out leaving behind a few viable cells of the "pure" culture, which he grew back into a pretty hardy strain...which iirc is the culture that White Labs actually used for their cry havoc...because of it's tenacity and survivability.
He's been using his yeast constantly for decades, in various strains.....
Yeast is hardier than you might think.
If you've made/are making a starter the age of the yeast is irrevelant- When you make a starter, and grow it, you're
replicating more yeast to make up for any loss. You're making new, fresh yeast.
Bobby M did a test on year old stored yeast here;
https://www.homebrewtalk.com/f13/testing-limits-yeast-viability-126707/
And my LHBS cells outdated tubes and packs of yeast
dirt cheap 2-3 dollars each and I usually grab a couple tubes of belgian or other interesting yeast when I am there and shove it in my fridge.
and I have never had a problem with one of those tubes.
I usually make a starter but I once pitched a year old tube of Belgian High Gravity yeast directly into a 2.5 gallon batch of a Belgian Dark Strong, and after about 4 days it took off beautifully.
The purpose of a starter is to reproduce any viable cells in a batch of yeast....that;s how we can grow a starter form the dregs in a bottle of beer incrementally...and that beer may be months old.
Even if you have a few still living cells, you can grow them....That's how we can harvest a huge starter (incrementally) from the dregs in a bottle of some commercial beers. You take those few living cells and grow them into more.
