Factoring starter volume/gravity into your calculations...

[Mr. No-Tip]

Do you guys factor your yeast starter into your readings?

I always make a point of taking my volume and gravity while oxygenating before adding my yeast starter. Generally I'll crash and decant anything larger than 1.5l, but at times I've pitched a 1.5l active starter into wort. So my FG reading is based on 1.5l more volume than my OG. Just now I added a mid fermentation 250g of dextrose diluted in 500ml which again is going to change things up a bit.

Maybe I am sweating the small stuff...this calc suggests that 1.5l of water in 20l of 1050 wort will only drop three points, so an attenuated starter would only drop a point or two...the 500ml of dextrose water would still be a net gravity increase.

Does anyone bother factoring the starter in and changing your OG/FG calculations as a result?

 

[ianh]

I let my starters ferment for say 48hrs before putting them in the conditioning fridge 1C till I need them.

When I need them I pour off most of the liquor, allow it to come to fermentation temp and then add to fermenter.

As there is only 200-300ml of liquor I don't bother with any corrections.