I made some bacon blu cheese burgers a couple nights ago. I took some disposable pot pie pans and added a layer of chopped bacon and then added a layer of blu cheese and then topped with the ground beef. I grilled over the hot part of the grill till the bacon was crispy and then flipped the burgers out of the pans and finished grilling the other side.
This is why I always keep all my credit cards completely maxed. Just let some crook try and use on of mine and they will experience the same shame I experience every day when the clerk says "I'm sorry sir, it says declined."
With the long weekend I thought I would try using my city water to brew, I usually use RO and add salts, but our city water is pretty good for brewing except for the chlorine. So how long should I boil the water the day before to rid the water of the chorine?
Math. You can calculate all the grains into percentages like say there is 750 pounds 2 row 100 pounds crystal you have total of 850 total pounds of grain so you have 88% 2 row (750/850) * 100 = 88% and 12% crystal.
Looks pretty good to me but I agree with Jim, I like a bit more hop bite from mine. Of course mine is more of an American Amber than an Irish red. I am a big proponent of adding the crystal and roasted or dark malt to after vorlauf and only sparging them and not mashing them. Seems to give a bit more of a restrained flavor.