Brewing a double batch of beer.

Here's the process I used. Recently I've been running out of beer so I thought I'd brew a double batch.

Highlights

• double batch: 11 gal. batch
  
• partial boil: 7 gal.
• reused yeast to save money, split yeast cake from last batch
• twice the beer in a little longer than the time it takes to brew one extract batch
  
• its winter so the immersion chiller works quickly with very cold tap water, helps when cooling the 7 gal. of wort
  

Process

• brewed a batch two weeks ago
• saved the yeast cake in the fermenter with the airlock on
  
• five days later brewed a double batch as a partial boil
• ...
  
• split the yeast cake/slurry by pouring three cups into a sanitized measuring cup
• left the rest in the fermenter
• chilled the wort to approx 90 degrees F
  
• had a 6.5 gal and 5 gal fermenter to fill
• racked 60% of the wort into the 6.5
• topped off with tap water
• added 3 cups of yeast from measuring cup to the 6.5
• added tap water to remaining wort in the kettle to cool it down
• racked into 5 gal carboy (the one with the remaining yeast)
  
• topped off with tap water
• rocked both carboys
  
• measured final gravity of both brews
• fermentation started overnight in a few hours

This is just a quick overview. If you have questions just email me. I'm always happy to answer questions. beerbits2@gmail.com