yeast shelf life

[sodevo]

I've been out of town for awhile and now have a buncha white labs and wyeast liquid yeast containers that have been sitting in my fridge that I now want to brew with.
Anyone got experience with using yeast that's 12-18 months past the best before date.
I got Some ale yeast, some belgians, a couple of champagnes, and a bunch of brettanomycies.

Is there anything I should do different with my starters to compensate for the oldness of these yeasts?

thanks a bunch!

[jamilz]

Try adding each to a pint of 1.020 wort at around 72F. Let them sit for while until the wort gets a little cloudy. At that point decant the wort from that starter into a liter of 1.040 wort. Let that ferment out completely, decant the spent wort and taste it to see if it is appropriate to the yeast. If it is, you can use the yeast from that to make a starter for your batch.

It might be easier to just buy more yeast.