Ok, so I'm sure somewhere in 95 different threads are the answers to my questions, but I'm gonna ask anyway.
I'm new to washing yeast and have only washed 3 times and re-used on 3 beers with varying success. So my issue is this... I washed and built up a starter for a hefe using WLP300. The first beer wash great, huge banana flavor. The second one, not so much. I think I learned my lesson that hefe yeast probably shouldn't be re-used since SO much of the beer relies on the yeast.
So Q1: what yeasts should not be washed and re-used? Why? (if you have any insight)
Q2: would building up a starter with fresh yeast and then washing & storing improve the integrity of the yeast? As opposed to washing after primary?
Q3: are there any strains that are very stable, from one generation to the next that lend very well to washing?
I don't brew enough of the same styles to rack onto the cake. And I am not yet ready to slant yeast, but I can make starters and wash, so I'm hoping for a solution that works at the step I'm at.