I've recently made a wit and used Wyeast WLP 3944. I didn't have time to make a starter and only had one package of yeast.
Beersmith estimated the package to be around 66% viable given the date on the package.
I noticed that the yeast took a really long time to get going and the kraüsen lasted for a few weeks.
The beer turned out great, but there's a hint of banana on the nose. I've read that under pitching hefe yeast is a method for achieving a large banana presence on the nose.
I suspect that under pitching the 3944 has resulted in the banana aroma. Does this sound correct?
I do want to remake this beer and adequately pitch the yeast which brings me to my question:
Will pitching the yeast cake from the previous stressed batch result in the same unintended banana aroma? Should I throw out the yeast cake and make a starter using a new package of yeast?