yeast starter size vs. batch size

Sorry if this has been asked before. I did a search and didn't find anything. I'm wondering if I should compensate for a big starter by a slightly smaller batch usize. I've never thought of this before, but I made a beer with a pretty big starter this weekend and after topping up to 5 gallons and change I pitched the yeast. When I put it in the closet I noted that there was obviously closet to 6 gallons in my fermentor. Should I have calculated my batch size to compensate for the size of the starter or do I brew like normal and not worry about how big the starter is?

You could cold crash your starter, drain the wort from it, and just pitch the yeast slurry. You wouldnt have any extra volume to compensate for.

Are you pouring off the starter wort and just pitching the yeast? That's what I would recommend.

Edit: we posted at the same time. +1 to what he said^

o4_srt said:

You could cold crash your starter, drain the wort from it, and just pitch the yeast slurry. You wouldnt have any extra volume to compensate for.

Click to expand...

+1 that is what I do.