I don't see this as a personality problem but one that has been around as long as home brewing. The vast majority of brewing subjects have been expounded upon at great length in scientific articles, books and journals since the turn of the 20th century. Polish, German, English, French, etc etc. Many great ideas, techniques and science has been done. Over the last 5 years I've seen a massively disturbing (to me) amount of home brewers doing 'kitchen science' repeats of original experiments and claiming them to be their own or in the least feeling they have any type of ownership on the idea or concept. Any repeated experiment in any aspect of science is just that. Its the original owners. Most people like to use a few data points, drop them into excel and have new data. Its not. Its old data missing the vast majority of controls and specific conditions. The part that really turns my stomach is that nearly 99% of this 'science' doesn't even cite a single source, let alone the/a original one. To my point, in Encyclopedia of Chemical Processing and Design: Volume 4 (1977, pg 137), they describe in adequate detail wet milling. Not an original source in the least but I chose this source for two reasons; 1) I was born in 1977 and it was over 30 years ago and 2) The very last sentence of that paragraph is of such critical importance that Im flabbergasted to find it is not mentioned. 'Good cleaning practices...are mandatory to prevent microbial growth'. They arent talking about spoiling of the malt, they are talking about the massive amount of bugs that, once wet, will grow and multiply in that environment.
Point short, if people are going to repeat experiments performed previously, please use proper citations. The handful of you that do use citations, keep it up the good fight but stop treating it so much as your research rather than being the light bearer of the idea.