Conical fermenter & Yeast

Turn should be dumped after say 12 and 24 hours. It’s always great to get the cold break
And what not out of the fermenter. When you dump it and smell it you’ll understand why you don’t really want it in there.

You can pull yeast towards the end of fermentation and reuse for future batches or just dump it. I’d pull yeast before cooling and after cooling. Never stir.. never ever ever stir. You’re just pre oxidizing your beer. Can you not rotate your racking arm?

Personally I don’t know why you’d want to harvest every last drop if the last gallon or half gallon or whatever is more likely to be full of yeast and what not.

Quantity over quality?

 

That reads like you'll be adding the 'carb sugar' to the fermentor and then stirring before transferring to your bottling bucket. If that's the sequence, you'd probably get clear(er) beer if you add the 'carb sugar' (or priming solution) to the bottling bucket instead of the fermentor.

 

Or if he's brewing that much beer it's tome to start kegging.

 

I never really worried about that, the kettle trub gets covered in a nice layer of yeast pretty quick, but I don't like it sitting until it's like putty.
Gorrillabreath, there's plenty of yeast in suspension by the second day so you shouldn't be risking anything by dumping the flocculated yeast.