Dear caking friends
Is it advisable to use spreading ganache as the crumb coat if I am using pouring ganache as the final finish? Will the temp. of the pouring ganache melt the ganache underneath and cause a flawed finish? Or is a crusting butter cream better to use as the crumb coat? Thanks for your help!

i use ganache both times if you get your spreading ganche nice and smooth, when you come to pour, youll get a lovley finish, just let your pouring ganache cool so its not hot, but still runny.

I've always used chocolate bc, but I can't see why it wouldn't work. I'd chill the cake with the spreadable ganache on it while you are making the ganache, and then as was said above, let the ganache cool a little before pouring.