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Old 02-09-2006, 05:16 AM   #21
Mikey
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Nov 2005
I'm gone!
Posts: 666
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Quote:
Originally Posted by El Pistolero
Now that is a clever name. Have you registered it?
With whom?

 
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Old 02-09-2006, 03:48 PM   #22
mpetty
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Dec 2005
Fayetteville, AR
Posts: 101

Probably your state secretary's office, if you want to hold the intellectual property rights.
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Old 02-09-2006, 04:01 PM   #23
cowain
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Aug 2005
Little Rock, AR
Posts: 334
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Well, since he's from Montreal, I don't think it would be the same. Also, I'd think that registering with your state's office would only protect your property right in that state. To protect it within the entire country, you'd probably want to register with the Federal Government.

 
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Old 02-09-2006, 08:30 PM   #24
mpetty
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Dec 2005
Fayetteville, AR
Posts: 101

Actually, you would register in all 50 states. It sucks to do it and that's why people hire lawyers to do it for them.

But hell if I know the Canadian process.
__________________
Drink beer for the beer!

Primary: What Ale experiment with a friend (10-gallon batch, two fermenters, two yeasts: American Hefeweizen and plain Hefeweizen)
Secondary: None
Bottled Yellow Dog Ale | Oatmeal Stout (1st mini-mash) | Cider: Plain Apple Juice | American Amber Ale| California Common, American Pale Ale
Up next: Extra Special Bitter and another spiced cider

 
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Old 03-24-2006, 01:23 AM   #25
caustichumour
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Feb 2006
Posts: 3

There is an australian brewery Hahn, which makes an ice beer, now they claim that the removal of ice crystals takes a lot of fusels with it and produces a cleaner, fresher taste.

 
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Old 03-24-2006, 01:44 AM   #26
todd_k
 
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Jan 2006
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Quote:
Originally Posted by Genghis77
Tried Milwaukee's Best Ice. Now I have discovered a new worst beer.
Beast Ice is pretty rough stuff.... Ever try Keystone Ice? That crap is terrible.

 
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Old 03-24-2006, 01:50 AM   #27
magno
 
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Feb 2006
Austin, TX
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Quote:
Originally Posted by Mikey
I make a batch each winter (and don't care if it's legal or not) by scooping the slush out of the unlagered beer until I've reduced the volume from 23 liters down to 12. I use these volumes simply because that's what size carboys I've got.

The resulting high alc beer gets lagered for at least 6 months then kegged, fermented, bottled and labeled. I call it I, Spock.
Mikey,

Does the yeast survive the slush, or do you repitch? WHat kind of yeast are you using?

-magno

 
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