Well on saturday i made EdWort's Bavarian Hefeweizen and used some Weihenstephen yeast i had in the fridge that had been there for a while. Well, two days later i have NO signs of fermentation whatsoever (been brewing for a little while and never seen it take this long) and think the yeast was probably too old. My question is, i was wondering if Nottingham would be an ok substitute to get fermentation going. I'm really trying to get some banana flavors out of this one and not sure if Nottingham would still be able to create that or not. TIA!