What are some best practices for scaling a 5 gallon homebrew batch up to something bigger, be it a 10-15 gallon batch, or a full on multiple barrel commercial batch?
Efficiency goes up on some bigger systems, and not everything scales in a linear 1:1 fashion, such as hops.
What are some things to keep in mind, equations, etc?
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In my experience things scale linearly in the homebrew range fairly well. Certainly, malts and sugars do. I have taken 5 gallon (even 3 gallon) recipes up to 15 gallons and done everything linearly. For my palate I couldn't taste any dramatic differences with the hops.
However on larger scales of 3bbl systems to 10+bbl systems its more of an issue it seems. And I think it is at that scale that we get such information about scaling concerns.
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