I just brewed my first hefeweizen yesterday using WLP300. It is also my first time using liquid yeast. I pitched at about 70F without activation - just followed the instructions on the vial.
I guess I should have read the forums before starting this batch as this seems to be a common experience. After about 18 hours there was nothing. Not even a single bubble. So, this morning I threw in about a quarter pack of some leftover dried Coopers yeast from my previous batch.
As of now it's bubbling along nicely and a thick krausen is forming.
My question - have I messed this up? Is the activity now related to the new yeast I just pitched, or is it possible that the dried yeast kick-started WLP300 into gear?
I don't want to lose any of the hefeweizen character I'm aiming for by having the new yeast eat up all the sugars. I have a feeling this will turn into a cautionary tale...
Any thoughts/guidance would be great!