Does losing yeast in blowoff reduce fermentation rate?

[jrodder]

I am brewing my first Tripel, OG of 1.084, using Trappist Yeast 3787. Pitched a 2L starter, full volume. It filled up my carboy a bit too full, due to various reasons I ended up with a batch size over 6 gallons. I cooled wort to 63F, pitched and set my controller to control air temps, not wort temps, at 69F. I let the yeast just go wild, second temp probe read at about 77F at it's highest point during fermemtation.

Anyway, I lost a LOT of yeast in the ensuing blowoff. Does this matter? I would imagine there's plenty still there doing the job, and it's too late to really worry about it, but was just curious whatthe concensus was regarding that. It appears to be doing fine, and from what I have read that yeast in general takes a long time to fully attenuate.

 

[aiptasia]

Relax. Blow offs are common. You'll still have beer by the end.

 

[BigRedHopHead]

No, google top cropping yeast to see what commercial breweries do in open fermenters.

 

[jrodder]

Well what about comments like this?

https://www.homebrewtalk.com/f163/top-cropping-yeast-399146/#post5027053

I had very little headspace. Basically a 6.5 gallon carboy with wort all the way to where the flat walls start to curve at the top.