There is a ton of lees, but I figure that'll be an awesome starter for my next batch of skeeter pee.
Just washed my skeeterpee cake today after racking the brew to a new carboy and most of the lees was dead. I know that because most of the sediment that I had originally seen in the carboy settled out after 20 minutes when I suspended it in the cold sterol water used to wash the yeast. Turned out I got about the same amount of viable yeast remaining is suspension as I normally get from a 1 gallon batch of something other than skeeterpee. I am assuming the high acidity caused the individual yeast to have a shorter life span, and that they kept reproducing to replace their faller brethren. May not be true but at least that theory would explain all the sediment, and it sounds good