This is just me so there are a billion different ways to do this. When I know I am going to wash the yeast I make sure I have the cleanest wort possible go into my fermenter. Does it matter? I don't know but it matters to me allot easier to get the yeast not so much trub to deal with.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)