Reusing yeast after dry hop

[mediumsk]

If you are talking about harvesting yeast before you dry hop, that should be just fine. Don't use yeast after you have had dry hops in a beer. There will be some level of contamination that will only build with successive repitching.

you mean hops aren't sterile??

[Ozwald]

As a general rule, that's good advice. However I'm just starting down the road of de-bittering yeast - it can be done with a little work. So far I've had success with harvesting from a dry-hopped APA/XPA, around 6% & 50ish IBU's. I know it's not pushing the envelope very far, but I'm seeing some further possibilities. I have an IPA that's almost done in the 7.4% range and 80 IBU's. I think it's going to be too big of a step up, so my plan is to split the cake in half. On one half, I'm going to see if my methods are working and on the other I plan on blending back some of the same strain, same generation, that has gone through a lower gravity red (48 OG, 22 IBU). A comparison of a starter wort on the straight culture, the blended & the attempted de-bittered culture should give me plenty of new information to play with. I should have some good data for you guys in a month or two.

Edit:
Yes, my kitchen looks more like a lab than anything else. I think it looks a little empty right now with only 2 starters going, 3 finishing up and 2 more in the fridge crashing. 2 of my current 3 strains are of my own work, the other is a 1056.