I recently moved to doing 10 gallon batches and I knew it would increase the amount of beer that we have available, but didn't realize how cool it would be to experiment. An example I've done so far is dry hopping one and not the other for a comparison (and it really is pretty amazing how different the two beers are).
I'm brewing our black ipa recipe next and half of the batch will go on tap and the other to a 6 month secondary with vanilla beans and bourbon. I've also though about brewing a lager and fermenting one at 45-50F degrees and the other at 66F. How different will they taste? Anyway.. good times.
Here is a post of my 10 gallon BIAB process filled with pictures if anyone wants to check it out.
I'll also link our brew in a bag summary so people who are considering trying out BIAB can see the basic steps. Thanks to Deathbrewer and his thread
which got me started!
If you have any questions, I'd be happy to help if I can.
EDIT: Our blog is updated daily as well so feel free to post comments!
We'd love to hear your thoughts--yes even the crazy ones.