Thanks to a restaurant auction, I'm now the proud owner of a 10-gallon pot. This is an upgrade from my previous canning pot, which was good to boil two gallons.
I haven't brewed in about a year or so, but my previous recipes were all for 2 gallon boils. My questions are:
1) Should I even bother with a full boil or stick with two gallons? Are there benefits to doing smaller boils? I have a wort chiller, so cooling isn't an issue.
2) How do I need to adjust recipes. My understanding is that hop use changes, but how? Does extract use change at all?
I haven't brewed in about a year or so, but my previous recipes were all for 2 gallon boils. My questions are:
1) Should I even bother with a full boil or stick with two gallons? Are there benefits to doing smaller boils? I have a wort chiller, so cooling isn't an issue.
2) How do I need to adjust recipes. My understanding is that hop use changes, but how? Does extract use change at all?