Can I reuse yeast from an underpitched batch?

[shlap]

Hey guys, I just tried using reclaimed yeast for the first time a couple of weeks back and my Kolsch came out tasting like bubblegum. I use a chest freezer with temp control so my fermentation temp is always locked in at 67F but I think I may have underpitched. The batch took almost 24hrs to start fermentation.

So the question is, I corrected my reclaim process with this batch and have a significant amount of yeast this time. Should I bother trying to use this yeast, or will it be mutated due to stress from the last batch?

Thanks!

 

[kh54s10]

You could take some slurry from that batch, calculate viability, (it was 100% at the height of fermentation) and make a starter. I doubt that it would be mutated. Just that it was stressed, (maybe), giving off flavors during the beginning of the fermentation.