As already mentioned, if you wash/rinse your yeast, you can go all over the place with it... I rinsed/washed some Wyeast 1084 from a porter turned BarleyWine (OG of 1.101
) and then used it in an Irish Red Ale with an OG of 1.064 without any issue at all.
Just do a decent/good job of it, use a starter, and you shouldn't have any issues...
I would advise splitting the yeast you wash/rinse up into a few parts. Use one, reserve the rest. I've been alternating which harvested yeast I'm using. Giving a week or two from when the brew gets bottled until that yeast is used again. This way, it really separates out and you get good yeast to use. Every time I go to use the yeast, by the time the starter has cooled down enough, the yeast is active in the jar it's been refridgerated in. Even after over a month.