This thread is pretty interesting to me. I love good aged beef but have never considered trying to do it myself. When I saw the Food Network special this week (see post #4, above), I thought to myself "This looks fairly simple and straight forward. Maybe I should try it some day."
Then I started reading the posts here from those of you who recommend against home aging and decided to do some research for myself. I've come to the conclusion that you're right, home aging isn't safe. I've read several articles about it. Here's a very good explanation of the process and why it shouldn't be attempted at home: Aging Beef - The nearly lost art of the great steak