As I said on my other thread, I'm currently brewing a Belgian Dubble. The yeast I used was a Belgian Abbey 1214 from Wyeast. Next I plan on doing an Irish Red (Irish 1084). Can I use the leftover yeast as a starter for the Irish Red? The yeast calculator shows over saturation so that's a concern. Should I scrape some out? Will it change the flavor of my Irish Red? Sorry to be such a noob. I have a ton of questions.