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Steroid homebrew recipes for commonly used steroid and displacement: homebrew:steroid homebrew is the process of brewing steroidal compounds on a small scale for personal, non-commercial purposes, such as use in weight loss, sports performance, weight loss surgery, and acne reduction. It involves the addition of water, hops, and a variety of organic matter (often referred to as "food" or "lignin") in a closed vessel and a temperature of between 100˚ and 160˚ F, but the actual recipe is largely determined by the individual and by the conditions under which the brewed compound will be brewed. It is a very fast process, requiring roughly 12 hours for a batch of 500 ml (2.2 lbs), although longer brewing times are also possible through more sophisticated extraction procedures such as centrifugation, filtration, or the addition of cold water. The method of brewing is described by the following formula: pH/HCO3 = 5.75 pH=8 HCO3 = 10.25 HCO3=18.5 Bittering is a very good form of extraction, as the organic compounds are easily reduced to their simplest possible forms and have very low solubility and temperature (to prevent evaporation during mashing). Since bitterness is largely an unwanted effect of the compounds, the addition of heat during the brewing process is often not desirable for this purpose, and the beer is usually served without a bittering agent such as acid hydrolyzate (AH), but this may be easily achieved using some of the other methods of brewing outlined in the subsequent entries. The general process for brewing a beer containing some or all of the listed components of anabolic steroids and their derivatives is essentially similar, except for the addition of the following: pH/HCO3 = 5.75 or lower pH=8 HCO3=10.25 HCO3=18.5 The use of a yeast strain (yeast is recommended for the purpose) is not required in order to complete the brewing steps, although if desired, the yeast needs to be added to the brew and fermented. The brewing process is similar in some ways to that for a home brewer brewing non-steroidal, non-aromatizing ales, but the resulting beer has to be made of the following components: a relatively large, non-aromatizing quantity of hopswater with approximately 3% of a high-protein and non-aromatizing acid, and a medium amount of a relatively low-protein and non-aromatizing, acidifying, and alkaline acidwater with a low-protein and low-aromatizing, alkaline acidSimilar articles: