Most of the yeasts I use aren’t suitable for top cropping. I pour the yeast out of the fermentor after bottling. I don’t rinse/wash the yeast anymore. Tried it about 8 years ago. Lost more yeast than harvested, timing consuming, and infection risk. Some of my technique here:
I pour from the boil kettle into the fermentor through a fine mesh bag to remove hop material. This is my new technique for doing the pour solo:
