Pitching on yeast that fermented too hot in previous batch

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WalkingStickMan

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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?
 

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