I've read some of the basics on yeast rinsing and on yeast starters. The preferred methods don't exactly fit my situation. I have one and a half days to turn this mess into the best and most yeast cells possible.
Six months ago I saved a Mason jar of a relatively clean and dense yeast cake. It had been chilling in the fridge until Monday night. I tried waking it by boiling 1/8 pound dry malt extract in A few cups of water and combining it all in the larger jar. Now I have about 1 quart of yeast and weak wort. Finally this evening there was activity when I got home from work. Suddenly there's yeast in suspension (making for a cloudy appearance), and there are sporadic bubbles launching up from within the muck.
I'm brewing on Saturday morning. I have a 1 gallon container , 7/8 pound of DME, and 40 hours left. What steps would you recommend to grow and isolate the best solution of yeast for pitching?