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?