I'm not Joe, but... First the disclosure, I can't remember the last time I reused any yeast more than 5 days after harvesting, but I know I used to do it with no problem. We homebrewers have a distinct advantage over the pros. A little yeast in a temperature controlled, 5-10 gal fermenter is not subject to the same hydrostatic pressure and heat buildup as in the cone of big fermenter, so it can be much healthier at harvest than advice based in commercial practice might suggest, and likewise will store better in a small jar in the fridge than in the cone or a brink. Most yeasts should be good to just directly repitch at least two weeks out. Just pitch a little more than you normally would to make up for non viable yeast and non yeast material. If you're at all concerned, make a starter. And remember the best medium for storage is the beer the yeast fermented. Don't rinse, that raises the pH making it more vulnerable to bacteria, and introduces oxygen which may accelerate glycogen depletion. (Come to think of it, back in the day I did rinse, and let it sit for weeks, and it was still good. But don't do that.)