use slurry from warm fermented yeast?

I brewed a Belgian Blonde (Revy's leffe clone) recently with liquid belgian yeast and I think I fermented it too warm (around 20-23C); I want to try another batch that I'll ferment cooler (17C) and plan to repitch the slurry from the first batch cauase I have no other belgian yeast.

I guess it's probably not best practice but If I use that same slurry from the warm fermented batch and fermnt at a lower temperature, should I be ok?

THanks!