My last batch was a strong ale/winter 1.090 wlp002 english ale yeast brewed on 11/20 (two weeks ago). it has been in the fridge crash cooling for about 72 hours. this will be my first attempt at fermenting on an old yeast cake. I'm assuming the yeast needs to be warmed up from fridge temp? I'm brewing today and could use a few pointers.
Rack the beer off the primary and let it sit for an hour or two to adjust to the temp of the beer you are going to pour over it. A 1.090 beer probably produces a gigantic cake, so you should probably pour some of it out, or you'll be massively over-pitching. Also, the typical advice is to brew weaker beers, and pitch progressively stronger ones onto the cake. I'd still use this cake for your new brew, but keep that in mind for the next time you are going to re-use yeast from primary.
I would not directly reuse the yeast from a 1.090 batch. After fermenting an OG that high, the yeast is likely "tired out" and weak. The ROT (Rule of thumb) is not to reuse yeast from a fermentation over 1.060. I push that to 1.070, but higher than that is not a good idea. You could wash the yeast and use some to make a new starter, but just pitching on the yeast from a 1.090 batch is asking for problems.