Hefeweizen without hefeweizen yeast?

[deewilliam17]

Okay..so while I was getting ingredients for a Belgian Tripel at my LHBS, I stumbled upon an awesome yeast sale "If it's over a year old, its free". So I grabbed a couple of packs of year old wyeast 3333 and ingredients for a hefeweizen (recipe is from Brewing Classic Styles). The guys at the store accidentally milled my grains so now I'm on a time crunch. I went home and made a starter, but there has been no activity. SO. What should I do?
I have Wyeast west yorkshire, US-05, Munton's, wyeast German Pilsner, and some Brett. I could always go back and buy the proper yeast...but what's the fun in that??
What do you guys think I should do? I was thinking of going with the US-05 and steeping some cloves or something.

 

[JonM]

What time crunch? Milled grains can last for weeks or months, as long as they're sealed up and not wet.

Let that starter do its thing. I bet if you pitched multiple packs of old yeast, there are plenty of cells that are going to work. Give it time.

 

[BlkWater_brewer]

Old yeast should still be workable, just slower to get going and more is needed. If the recipe called for 1 pkg, use 2 or 3 to speed things up. As for crushed grains, if they are sealed in bags and kept out of high humidity - they can last months.