aiptasia

Recipes 

Great minds drink alike.

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Paranormal Brewing
Beer so good, it's frightening.
2013: Wamphyri Belgian Dark Strong, Trinidad Scorpion IPA, Shadowman Stout, Bermuda Triangle Barleywine, Bloody Mary RyePA, Pruno.

Shift

Recipes 

Change your recipe to mash higher or lower, miss temperature and end up at original the original mash temperature. Problem solved!

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Bottles: Flanders Red 2011, ESB
In primary(s): Dirty Belgian dark strong, Flanders Red 2012, Marris Otter Barleywine, Kitchen-cleaning-Porter
Long term carboy:

CollinsBrew

Recipes 

I find it easier if I start with what particular type and style of beer I want to make. You can start with what is required to meet that style's standard and change from there. At that point, you're starting with something completely generic (other than the person who may be credited with creating that style of beer) and adding your own twist, thus making it your own brew.

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Flying, golfing, boating and brewing. The first is my job. The other three I wish were my job.

“I like beer. On occasion, I will even drink beer to celebrate a major event such as the fall of Communism or the fact that the refrigerator is still working.”

Single Tier Wooden Brutus build

drewneely

Recipes 

@ Shift - I do that all the time, just not on purpose

RM-MN

Recipes 

I brewed two batches of beer about a year apart using the same recipe and as best as I can, the same mash temperature and yeast. They turned out so different they could have been totally different recipes. Now you worry about what it takes to make a recipe "your own".

passedpawn

Recipes 

Here's not how to do it:

Ask someone for their recipe: http://www.homebrewtalk.com/f77/cherry-beech-smokebeer-157818/#post2894047

Then repost it (with very minor changes) as your own recipe with no reference to the guy who gave it to you: http://www.homebrewtalk.com/f77/joerogers-its-got-f-ing-bacon-261962/

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Mornie utulie,
Believe and you will find your way.
Mornie alantie,
A promise lives within you now....

ao125

Recipes 

I think you'd be pretty hard pressed to try to patent a recipe unless it was truly unique.
Considering most of the same ingredients go into all beers, that would be very tough.
http://store.inventorprise.com/content_articles.php?id=1049

That said, I think you *know* how much effort you put into something.
I know I personally question the posts of: "hey lookit my recipe of 9# of pale malt, 2# crystal, 3oz of Cascade hops and S-04" - wondering why am I looking at this? It looks like every other recipe.

Do what you think is right.

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Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar

Yuri_Rage

Recipes 

Threads merged.

In the privacy of your own home, it's yours to name no matter the circumstances. In a public setting or when marketing a product, you should be a little more careful.

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YouTube Channel .......... Shirts, posters, and other SWAG

DaveGEsq

Recipes 

If Gordon Ramsay cooks salmon using a recipe he learned in his travels to Italy, is it not his "salmon"? Chefs do this all the time. Take a recipe they think sounds good and add, subtract or substitute various ingredients and cooking techniques to get the dish they imagine. I think if you've sat down and really thought about how you want this beer to taste and which ingredients and techniques you will use to get that flavor, then the beer is your creation. You can always give credit to the recipe or beer that inspired it. But it is yours. And if you want to name it, name it.

BDB

Recipes 

There is an Apricot Blonde recipe here that someone tried to post as theirs. It is the exact recipe as the Dry Dock Brewing Co. sold next door at The Brew Hut.