Pretty much everyone is close to the same method for germination...For old seeds, I do the following...
Put them in the fridge a few days...mimics nature. seeds fall at end of season, dormant for the winter, sprout in the spring...
I add azomite (my preferred ) or another moisture controlling agent (sil dioxide). Create a soak for your seeds...old seeds sometime have utilized the starch and sugars store in the seed pod so after a slight scruff (file, snadpaper - something to mar the waxy coating), sterilization -add 30 % of H2O2 (3% peroxide) to a 50/50 mixture of milk and water..(milk supplies the sugars). soak for at least 12 to maybe 24 hours...Plates, baggies...same thing. I love the UNBLEACHED coffee filters - no bleach, no acid...and place seed in that - taps do not get caught / stuck in the fibers, place that in the dampened paper towel, place that in a sealed baggie...stick it in the closet. Most of us maintain our homes at around 76°f / 24-25°c...and that is PERFECT for sprouting...I am not a fan of heated mats...Heat cooks the shoots...A viable seed should pop and have root / taps by the 4th or 5th day latest...if not, sorry charlie