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Old 02-09-2012, 03:32 PM   #11
aiptasia
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Jul 2011
Them Scary Woods, FL
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Great minds drink alike.


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Old 02-09-2012, 05:24 PM   #12
Shift
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Mar 2011
GBG, Sweden
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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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Old 02-09-2012, 05:33 PM   #13
CollinsBrew
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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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Old 02-09-2012, 05:38 PM   #14
drewneely
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Apr 2011
Chattanooga, TN
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@ Shift - I do that all the time, just not on purpose

 
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Old 02-09-2012, 05:50 PM   #15
RM-MN
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Nov 2010
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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".

 
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Old 02-09-2012, 05:59 PM   #16
passedpawn
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Here's not how to do it:

Ask someone for their recipe: http://www.homebrewtalk.com/f77/cher...8/#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/joer...-bacon-261962/
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Old 02-09-2012, 06:36 PM   #17
ao125
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Oct 2010
Alexandria, VA
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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/conte...es.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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Old 02-09-2012, 06:45 PM   #18
Yuri_Rage
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Quote:
Originally Posted by passedpawn View Post
Here's not how to do it:

Ask someone for their recipe: http://www.homebrewtalk.com/f77/cher...8/#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/joer...-bacon-261962/
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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Old 02-09-2012, 06:54 PM   #19
DaveGEsq
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Jun 2011
Spokane, WA
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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.

 
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Old 02-09-2012, 07:00 PM   #20
BDB
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Oct 2009
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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.



 
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