I made an 8% beer from a new 3711 starter. It got a little on the hot side and threw out heavy phenols. Still very good beer, just not my personal preference. I personally like to ferment 3711 in low 60s, and I'd like to do it again with this same yeast I just harvested. Would this have any impact on the new beer if I try to ferment low? Has the yeast mutated a bit? I don't understand the chemistry going on so any insight would be helpful.
I have reused many 3711 yeast cakes with no ill effects, however, this is the first time one got a little warm on me.