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Any updates? How did it come out? Drinkable, or just good for cooking?

6 Habaneros, 6 Serranos and 6 Jalepenos (all whole) in a blender with just enough Vodka to get it liquified. A "red ale" kit beer from lhbs was dropped onto the devil's blend in secondary and sat for short while. Long enough to clear. I love this beer. But I'm the only one. Called "Hot Ass...

That sounds really good. Wait, did you say doggie treats? Whatever, still sounds delicious.

Many have mentioned a desire to find some use for spent grain, besides compost. John Hancock Brewpub and Restaurant in Framingham, MA incorporates their spent grain into their pizza dough. A beautiful way to join two of life's greatest gifts.

I find your lack of faith disturbing. Almost as disturbing as your knowledge of chemistry. I guess I should have been more specific in the phrasing of my original posting. First of all, per Wiki - "Carbohydrates are simple organic compounds that are aldehydes or ketones with many...

Too simplistic. Not thinkin' hop tea. Thinkin' back-"sweetening", options. As much as SWMBO hates even the idea of artificial sweeteners, my diabetic friends love the idea of a no-carb beer that has some back-bone. This is a labor of love, not an effort to save a few pennies. Totally open...

Apparently, The Grand Ole' USA is without any credits associated with a zero-carb beer. Like we couldn't manage that! Especially we homebrewers. Low carb is easy, and hardly worth the effort. No-carb though, saddle up brewers. Tonight, I've brewed by first attempt at a no-carb IPA, heavy...