What makes the big biomass of brewers yeast and hence big beer loss?!
Answers: I want to know the contribution of high yeast growth and hence the beer also losses with the high yeast growth
I don't fully understand what you're asking but the "big biomass" of yeast is created from the yeast multiplying or if you mean the foam (Krausen) then that's from the gases the yeast give off during fermentation (CO2). The better the yeast are cared for the more violent the fermentation is going to be and the greater cell count/krausen you're going to end up with. This involves the sugar content (type and amount) of the wort, the nutrient level of the wort, the temperature of the fermentation, the pH of the wort, the oxygen levels, the initial pitching rate of the yeast, and probably a dozen other things I'm forgetting. If you get a high yield of yeast you'll lose a varying amount of liquid volume to the yeast slurry in an effort to decant the wort of the yeast cake so perhaps that's the loss you're talking about.
When you introduce a high concentration of fermentable sugars to yeast, the yeast first reproduce to a higher cell count to accomodate all the sugars...once that stage is complete, then they begin eating all the sugars. So the yeast cake you end up with does take up some volume but it's necessary so as not to exhaust the yeast with a lesser cell count during fermentation. If you make 5 gallon batches, make them ~5.25 gallons and you'll end up with 5 gallons.
Seriously... I... Kinda think I might understand what you are getting at... After fermenting with traditional ale or lager yeast the brewer will often switch to a champagne or similar yeast when making extreme beers....