Krausen

I just brewed my first own recipe it's basically a American style wheat beer in its hop character but I used one of my favorite yeast strain wyeast 3068 to get a nice Hefe banana flavor. My question is I'm planning of skimming the Krausen off " I know all the beer purists say don't mess with fermentation, infection and etc" but I decided I'm going to do it so any info on when I should skim and how many times and I'm going to dry hop with cascade I was thinking 7 days also my first dry hop so again when and how much.

i skim the first krausen and throw it away then skim the second krausen to save for another batch. when i dry hop i wait until fermentation is well over, use a hop bag and reduce the temp to 60 degrees.