I just kegged a hefeweizen using wlp 380. I had to ferment in the garage as my ferm chamber was busy with a lager. It got a little warmer than I would have liked (I know, I should have done a water bath). The hef is very drinkable but a bit more bubble gum than I would normally prefer. I collected the yeast cake and am wondering if I reuse this yeast and ferment at a cooler temperature, will I still get a bubble gum flavor? Or is the yeast henceforth to be known as "hubba bubba"?