I plan on brewing a porter next week that calls for a American Ale yeast. But my basement temperature would be perfect for using a California Lager yeast (aka Anchor Steam yeast). I've seen some Baltic Porter recipes that look good and that use the California Lager yeast, so I'm tempted to swap the yeast. Generally speaking, what changes are recommended (if any) if I were to make such a switch.
FYI, this is the yeast pack I have:
Says 100 billion cells...wow these things have come a long way since I used to dabble in home breweing years ago!