So once again I am asking all these newbie questions. I honestly try and research first before coming here, but it is what it is. So I have an IPA that is getting transferred to the secondary tomorrow to dry hop. There is a beautiful 1 inch layer of yeast on the bottom right on top of the sediment. I am going to harvest it for future use. I am making a 10 gallon batch of a pale ale recipient I found next Wednesday. So would this yeast be ok for a pale ale, or should I stick to a IPA the next time I use it? So many frickin questions! I should buy a book on yeast.