Pitching on yeast that fermented too hot in previous batch
I just dumped a batch of Jamil's Evil Twin because I fermented too hot and it tastes like rubber and rubbing alcohol. I'm brewing an IPA tomorrow, however, and was wondering if I could pitch on the yeast that had previously been fermented too hot. What do you guys think? Stressed yeast, so not a good idea? Not a problem?
__________________ Primary: Dry Dock Breakwater Pale Ale, Raspberry Wheat, Cream Ale, Rye IPA, Secondary: Brandy Oak Irish Red Keg: Belgian Black & Mild, Golden Dragon 10.9%, American Brown Ale, Devil's Sin Amber IPA, Boundry Waters Pale Ale