If you are concerned about carryover you can wash the yeast to separate the yeast from the other trub material. I've never had a problem reusing yeast that way.
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Good advice from all above ^
I wonder where John Palmer got the idea that too much corn sugar causes this issue? It's pretty obvious that insufficient time on the yeast is the culprit. I've used over 20% corn sugar in a Belgian Strong with no problems.
So you send them your beer and some money? Where do I get a job like that?
Instead of sparging so much, add part of your hot sparge water to the mash before the first runnings so that your two runnings will be equal. Or if you want really awesome efficiency, mash super thick at like 0.9 qt/lb and then sparge twice so that your runnings are 1/3 of the total volume each. This is overkill, but it would certainly maximize your efficiency.
How about bird seed? See how may folks would try to malt it first. 8^)