Black IPA to Bourbon Barrel Porter

New here. Great forum.

Anywho, I have a black ipa that is ready to go to secondary. I have a bourbon barrell porter that I would like to rack on top of the yeast from the Black ipa which was US 05.

I’d rather not wash the yeast. Is this okay to do? Do I just rack the cooled wort on the yeast cake, top with cold water and shake or stir and let it go? Should it be at say 65 degrees to start ferment?

I did buy some Nottingham for the bourbon but I wanted to try the reuse thing to see how it goes.

Any info appreciated. Thanks,

Use at most half the cake (you can save the rest in a quart Ball jar for another brew).

Thanks. Gonna give it a go.