Good advice above. You can get 2 or 3 mason jars of yeast for future batches AND pitch an appropriate amount into your 1.075 IPA.
If you just pitch onto successive yeast cakes you have the generation thing going on where the yeast evolves a little bit everytime it reproduces.
I like to take it a step further and fill mason jars 1/2 full with boiling water, place into fridge for 12-24 hours to chill. Then you skim the top of the trub layer and fill the mason jar. Cap, swirl, and let sit for 15 minutes. Pour off the top 1/2 of the jar into your second mason jar with chilled water. That becomes a "washed" jar. It will have less hops and trub, and has the additional benefit of being mostly water, which is easier on the yeast for long term storage than sitting in alcohol.
Primary #1: Hidden Lake Nut Brown #2: Apple Cider
Secondary #1: Berry Rhubarb Wine #2: Black Currant Wine
Kegged: Cascadian Dark Ale, Orange Pale Ale IV
Bottles: Spruced Winter Warmer, Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: 2H IPA III