So this weekend I brewed my first 10 gallon batch, and I will say if you have been holding off on stepping up to 10 gallons, I say go for it if you setup can handle it. From what I learned is that, Mash temperatures hold much better, being off by a quart of water has far less impact, and overall for a little more time invested you get twice the beer. The downside is moving 13+ gallons of water/wort can be problematic and I now see the need for a stand and pumps. For this batch I also did a starter from a slant. The yeast came from a slant I stored back in March 2013, and was stepped up to a 2 liter starter, which was decanted and another 2 liters of wort was added in order to reach the final pitch rate. Pitched at 63 degrees, and check this morning (14 hours later) beer is now at 57 degrees (target is 54 degrees) and the air locks are going to town. Long story short I now have 10 gallons of lager fermenting away nicely .