I had some Vermont IPA yeast that I harvested from a batch of 1.080 FG IIPA about seven months ago. I wasn't too confident that it was still viable, but I wanted to use that particular yeast in a smaller (1.060) IPA this week. So I made a starter Sunday, got a nice krausen by Monday, crashed it and pitched it yesterday, and it was bubbling happily within about eight hours.
I did give the sample and the starter a serious sniff test, and I had some freshly harvested 1056 standing by just in case. But it seems to have come through OK. The proof will be in the tasting.