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I have had something happen lately that I dont understand> I seem to be having too much yeast in my fermenters.
On a 3rd gen UJSSM ,the trub,was nearly a foot deep, thick, wouldnt siphon out. Same thing on 2nd gen rum .I siphon off to fill the boiler, add some water until I can referment , and alll's well.Also, though both washes smelled and tasted ok, was very little alchol in either. Anybody got any ideas???

Do you fill it up with cold water or hot water straight after dissolving sugar?

Compact trub that won't syphon is a good thing. Makes it easy to rack off.

If you don't remove as much corn as you put in, it will keep getting deeper.

Is it possible that your fermenter was exposed to oxygen? Yeast Will keep reproducing at a high rate as long as there is oxygen and nutrients available.

Exposure is likely whats happening,,I use big rubbermaids, n just cover with a sheet of black plastic to keep stuff out.
I use doughnut shop sugar, that usualy has to be heated enough to dig outta the bucket. Then heated and stirred with drill paint mixer till disolved enough to add to fermenter. I temper this with some cold water and add to whatevers left in fermenter. Then top up with water, and stir with mixer , cover with plastic.