1) Grains in grain bag - should I put them in a certain amount of water before the boil and pull them right before the boil? Most directions are for a 5 gallon batch and not using a kettle as big as mine. Suggsestions on how much water to start off with and your comments please.
If your doing 10 gallon batches in a 20 gallon pot, you should go a head and start with a full boil volume ~12 gallons (depending on evap. loss). Put your steeping grains into the pot around ~160 degrees F for at least a half an hour.
2) After the final hops are added - do I swirl the wort, (and if so for how long) and let it settle, (for how long) before transferring through the wort chiller? I am currently dividing it up between 2 6 gallon carboys. I put in a gallon or so in each one and repeat.
Search "whirlpooling". The general idea of it is to re-suspend hop and cold break material so it settles evenly in the center of your kettle, away from the bulkhead.
3) Secondary - I also use a secondary 5 gallon carboy.
Neat! I don't, just a long (5 week) primary except with BIG beers. Do what works for you.
5) Racking for bottling -
a) what is the proper method for adding the priming sugar?
I choose to rack from fermenter to bottling bucket and gently stir in my priming sugar/boiled water mix (sugar concentration adjusted for beer style).
b) After I boil the 32 oz and add 1.5 cups of dextrose per intructions, do I add it to the beer after I trasferring or before the transfer?
Kinda answered above, after.
c) I know you are not suppose to aerate it, but how do you mix it the priming sugar without aeration?
Gently stirring with a long, sanitized spoon.
Any other methods or suggestions of doing 10 gallon batches would be appreciated.
There is no one right way to do anything, experimenting is half the fun! I don't know your experience level, but maybe start with a few 5 gallon batches and perfect your routine, then make the leap to 10 gallon batches.