Should the starter volume be included in the overall batch size?

I'm giving my first starter a go: a 2.4L starter for a 21L batch overall. Since this looks like it will account for over 11% of the total volume, should I recalc for a 23L / 19L batch? Or should I keep the recipe for a 21L batch but only add total 19L before the starter?

The gravity will likely be quite different. I haven't measured the starter but assume it'll be around 1.040. The starter is made from straight LDME the beer is a Saison, targeting about 1.071 OG.

Are there any other "tricks" for using a large starter in a relatively small batch?

Topic pitch recipe-formulation yeast-starters homebrew

Category Mac

1
answered at

With a starter that large, it's best to pour off the starter wort.

To do this, you can either leave it for a few days for the yeast to settle out, or put the starter in the fridge a few hours before it's needed. Either way, once the yeast have settled, you can pour off the starter wort.

You can then put the yeast somewhere that's close to pitching temperature. If you want to pitch actively fermenting yeast, you can add a half a liter of wort to the starter to get the yeast active again - this will give a shorter lag time.

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