What temp did you pitch and ferment at? I don't think you need more yeast. Did you make a starter? It might be a combination of high fermentation temps and overpitching. There is no way all the yeast was blown out.
Give us some more info on recipe, etc.
Right, sorry. I posted about it elsewhere so I forgot to mention the details here.
It was two beers from one mash. I collected the wort in one kettle and then split it equally into two pots. Each had the same grist but had different flavors. The one that blew was a tangelo (zest) and chocolate flavored one. The chocolate seemed to be keeping the krauesen down as I have observed in past beers with this ingredient.
I made a starter, approx. 1500 ml though I already had a huge slug of yeast as I had done a starter previously but had to abort brewing. I would say I had about a cup and a half of slurry (350 ml) that I split between the two carboys. Again, WLP 530 yeast.
I pitched at 66°F for both and was monitoring it and slowly raising the temp. It is currently at 69/70°F and still letting it climb slowly.
O.G. on the mess (tangelo chocolate) was 1.078 the other was 1.070 (I will be adding additional fermentables to it in the form of pomegranate molasses when it slows down). The latter is still kicking rather hectically.