It does energize, but only because it is an antioxidant that benefits health, not because it is a stimulant.  However, you can mix 60% chaga with 40% coffee (or less coffee) and maintain whatever level of stimulant you want.  Eventually, ditch the coffee entirely because the chaga has so many health benefits and is so much cheaper when all the nutrients are extracted over time.  Chaga makes coffee less bitter, too. Leave it on the stove on low during the day and fire it up again the next day. Just don't forget to fill your vessel with water after taking a portion so it doesn't boil dry.  

How do you brew this?

You know, funny you mention that. A friend of mine years ago, lived on exactly that.

Sadly he passed in his 30's and I always wondered if MD was poisonous. the cigs are obvious.

But I know a lot of old smokers.

Mountain Dew contains toxic Bromide, which , among other things, is used as fire retardant. Bromide is also a toxic halogen that competes with Iodine, a necessary and beneficial halogen, on the thyroid receptor sites. I would guess drinking MD in such large amounts played a large part in dying at such a young age.

Mountain Dew contains toxic Bromide, which , among other things, is used as fire retardant. Bromide is also a toxic halogen that competes with Iodine, a necessary and beneficial halogen, on the thyroid receptor sites. I would guess drinking MD in such large amounts played a large part in dying at such a young age.

It's good to have a newbie who knows something about chemistry. Welcome aboard, Donan!

You may also know that potassium bromide was formerly (late 1800s–1950s) widely prescribed as a sedative. Its use was so widespread that people often described a conventional or boring idea as a bromide (i.e., something that would put you to sleep) and called people with such ideas bromidic. Both expressions are still occasionally seen today.

How do you brew this?

You place the chunks in a campfire type pot on your stove and simmer.  In the case of chaga, the longer it simmers, the more nutrients are released.  Add water as you take cups of brew, and add more chaga when the water runs clear.  I keep mine on the stove during the day, turn it off at night, turn back on in the morning, and I will refill with small chunks in a few days.  The pieces come in larger 2 or 3 in chunks (cheaper) which should be ground down to 1/2 or 1/4" chunks for brewing, although the larger ones will brew, but take a while to get going and may not give up their goodness as easily.  The neat thing about chaga is that is is good by itself, but it actually tames the bitterness of coffee and you can blend them at whatever ratio you prefer to get the perfect brew.