You really should always wash the yeast to get rid of old protein particulates, spent hop debris and dead yeast. You do not want to carry that stuff forward from batch to batch. Especially for me, when I do big Belgians, because I keep them in primary for up to 6 weeks.
To just rack onto a cake means that the yeast cake never stops aging.
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.