Waking up a sleeping yeast

[Wino24]

Hi all.....I recently "woke up" a yeast that I had washed using the method described in the "Sticked" notes. I used the yeast..WLP004.. in an Irish stout I made back in November of 2010. I don't have the date I put the yeast to sleep, but it was around November 20th, 2010...it was in the fridge at 38* for the past 16 months....I started waking it by doing a very small starter 1.020...which looked like I was getting a small amout of activity along a larger yeast cake...I then stepped it up again...3oz/1L....so far everything looks ok. should I have any concerns about using this yeast in an Irish red I'm looking to do this weekend? Thanks

 

[jester5120]

sounds like your doing stuff right. should be fine as long as it's getting stepped up and actively fermenting.