Sat Jun 21, 2014 10:44 am
The big thing going from 5 go 10 gallons is that it becomes too heavy/bulky to lift without burning/scalding the shit out of yourself. Another thing is that you MUST use efficient chilling mechanisms, or else you'll be there forever.
Assuming you have a strong enough heat source to actually boil 12 or more gallons, what that means is that you have to have your wort transfer (hoses/gravity or if necessary, a pump) ready to go and you have to be able to strain out the trub in place (false bottom or other wort pickup tube that helps keep the trub out inside your boil kettle), as well as get the wort chilled either in place (immersion chiller) or during transfer to the fermenter (counter flow or plate chiller).
Otherwise, its pretty much the same as a smaller batch, just using more ingredients.
hth
-B'Dawg
BJCP GM3 Judge & Mead
"Lunch Meat. It's an acquired taste....." -- Mylo