I recently made a batch of wheat beer and decided since i was going to be making more this summer, i'd wash it and save it. I made another batch of the same beer only this time i used the washed yeast. Im thinking possibly not enough healthy cells or possibly something else. But the fermentation took an extra 12 hours to get started and it wasn't a violent fermentation like the last 2 batches when i used fresh yeast. Is there any way to correct this?? Possibly a starter with nutrient? Needless to say the batch ended up different than the last 2, a lot of people liked it, although i could notice the difference in the beer, it was really dry and lacked flavor, almost had a stale taste to it, kind of like a miller lite. Any info would be great.