Ralph Icebag wrote: I would like to start harvesting the yeast that is in the primary from this batch. Will dry hopping in the primary make the harvesting and rinsing part more problematic? Also which is more preferable with with these top cropping yeasts , to harvest some Kreuesen or to go the yeast rinsing route?
If possible go for the cleaner, healthier yeast via the top cropping method. Otherwise yeast rinsing post-fermentation is certainly a viable and popular option. On a side note, a portion of the cells from yeast rinsing are dead, dying or what have you, but you can definitely have a lot of successful subsequent fermentation cycles using rinsed yeast if you take a "good" cut of the yeast sediment. Both commercial breweries and homebrewers have success with either route so try both methods, see which gives you better results and run with it.
I would not worry about the yeast cell walls after dry hopping. Portions of isomerized alpha acids from the boiled wort are what continue to stick to the yeast cell walls after harvesting from post fermentation. Sierra Nevada studied this and found reusing this yeast can add some bitterness to a subsequent batch but I would not worry about that unless you are going from a Quadrupel IPA with Kolsch yeast to an actual Kolsch.
