So what do you feel is the best way to manage batch sizes?
Personally make oversize batches and try to fit it in the largest carboy I have. For subsequent rackings, I will size the carboy down a size and catch any extra into the most closely sized small carboy I have that will be filled. Anything that doesn't fit into that becomes a taste test.
I prefer doing this to topping off with water at each racking. I would rather have a litte extra to hold off to the side for sampling and for topping off at a later date if needed.
I have a few or several of each 7, 6.5, 6, 5, 3 and 1 gallons, and for my "make up" or extra, I have 1 gallons, 3 liters, half gallons and quart jars (kambucha jars)
My 5 gallon carboys are the target finishing size of most of my batches, the larger carboys are for primary and secondary active fermentations. and the 3 gallons and 1 gallons either being for split batches or experimental batches.