I kept the yeast in the refrig for over 6 months before using it in a Marty Brown Ale. Should the yeast have been in the freezer and then brought to room temperature before using. After two days I don't see any bubbling of the yeast. This way my first brew, and I know I made some mistakes like not using a lid on my 9 gal kettle and I place the Whirlfoc tablet in the kettle at the 170 degree point compromising clarity. Should I try using more yeast to my fermentation? I realize now the fermentation temperature was higher than 68 degrees when I placed the yeast in my fermenter. Help me professionals.