Assuming that the yeast are able to rouse, what would be the drawbacks to using yeast that have been stored for a long time? What sort of attributes may that contribute to the beer? I just brewed a batch with some old yeast. The result is rather pungent. It tastes of band-aid, if I must say. The pungency has faded. It was the first sip that would strike a scowl, but after only a few days the first taste does not cause this, but rather the aftertaste of a 2nd sip does. I brewed a batch when the yeast was more freshly harvested that also had these attributes. I was really inquisitive as to whether the discrepancy would be a result of yeast that was aged or if there would more likely be some sort of infection that I should investigate. TIA.