I made an IPA with Nottingham that fermented between 73-76 it tastes fine but now i want to use it for a Porter that will be at the same temp for fermentation anything i sound look out for by fermenting past Nottingham's optimum fermentation temperature range.
Also i washed the yest from the IPA i brewed and im wondering if i can use it in the porter i will be making or should i stick to the style that the yeast where washed from.
Also i washed the yest from the IPA i brewed and im wondering if i can use it in the porter i will be making or should i stick to the style that the yeast where washed from.