I've seen the term 'batch size' applied to three different things:
- Volume of wort put into the fermenter
- Volume of finished beer that comes out of the fermenter
- Post-boil wort volume
Is there an agreed-upon definition of 'batch size'?
Well, there's one answer that says #2 and another that says #1. I personally believe the answer is #3, since its post-boil volume that sets the OG. It seems like there's no agreed-upon definition of this term, so I'm going to close this question.