GMP428

Recipes 

When doing a typical 5 gallon batch, or 10 or whatever volume your recipe called for; is that the pre fermentation volume, or is it the volume that you go for minus trub loss??? This is something I've always wondered. I myself have pitched yeast with both about 5 gallons of wort as well as a little bit more to give me 5 gallons after fermentation. The differences in the 2 are probably very minute but they are still present. What is the correct volume to have pre Germantown, and iftit really doesn't matter what do a lot of you guys go for and why?

GMP428

Recipes 

Pre-fermentation* lol. For some reason my homebrewtalk app was glitchy and I was typing blindly for those last 2 lines.

GilSwillBasementBrews

Recipes 

I aim for 5.5 pre ferment so I get a full 5 in the keg.

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MalFet

Recipes 

Most recipe calculations are done on the final volume in the kettle at the end of the boil.

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Turner5

Recipes 

I do this as well.

Neerdowell

Recipes 

This is something I've been striving to get a better handle on every time I brew. I'm getting more and more familiar with my kettle (8 gal Megapot) and have found that if I collect 6 gallons and 1 quart from the lauter tun and maintain a "vigorous boil" for 60 min, I'll have roughly 5 gallon 1 qt after cooling and will end up with 5 gallons in the fermentor(s).

This is a wide pot, and I think I'm loosing a lot to evaporation during the boil, but if I turn the heat down any more my boil will be less than "vigorous."

Stauffbier

Recipes 

I design 95% of my recipes myself, so I aim for whatever I want to end up with post-fermentation. That amount varries depending on the size fermenter I have available usually. I brew from 1 to 6 gallons and anywhere in between. When I start kegging I'll likely design recipes so I end up with 5+ gallons of finished product.

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logdrum

Recipes 

I aim for 5 gal in the keg, which requires about 6 gal post boil on my system for an IPA, less hoppy beers a bit less.

Calder

Recipes 

I design my recipes for 7 gallons. I put 7 gallons in the fermenter

weirdboy

Recipes 

I usually target the amount that ends up in the keg after fermentation. So, for IPAs with lots of dry hops, I will usually design the recipe for 5.5-6 gallons into the fermenter. For other stuff that's going to ferment for a week and then go straight to the keg, (e.g. a mild) I will usually have 5.25 gallons into the fermenter, and leave about a quart behind as trub.