Store Locations

All Stores will be closed for the following Holidays: New Year’s Day, Easter,  Memorial Day, Independence Day, Labor Day, Thanksgiving, and Christmas.

Homebrew Emporium

470 North Greenbush Rd (Route 4)
Rensselaer, NY 12144-8406
Map

Phone: (518) 283-7094
Email: heny@beerbrew.com

Hours
Monday – Wednesday 11am – 6pm
Thursday – Friday 11am – 7pm
Saturday 10am – 6pm
Sunday 12pm – 5pm

 

West Boylston Homebrew Emporium

45 Sterling Street (Route 12)
West Boylston, MA 01583-1268
Map

Phone: (508) 835-3374
Email: wbhe@beerbrew.com

Hours
Monday – Wednesday 11am – 6pm
Thursday – Friday 11am – 7pm
Saturday 10am – 6pm
Sunday Noon – 5pm

 

Modern Homebrew Emporium

2304 Massachussets Ave
Cambridge, MA 02140-1812
Map

Phone: (617) 498-0400
Email: mhe@beerbrew.com

Hours
Monday – Wednesday 10am – 7pm
Thursday – Friday 10am – 8 pm
Saturday 9am – 7pm
Sunday 10am – 6pm

 

South Shore Homebrew Emporium

58 Randolph Street
Weymouth, MA 02190-1506
Map

Phone: (781) 340-2739
Email: sshe@beerbrew.com

Hours
Monday – Wednesday 11am – 6pm
Thursday – Friday 11am – 8pm
Saturday 10am – 6pm
Sunday Noon – 5pm

 

Westchester Homebrew Emporium

550 North Avenue
New Rochelle, NY 10801
Map

Phone: (914) 637-2337
Email: nrhe@beerbrew.com

Hours
Monday – Wednesday 11am – 6pm
Thursday – Friday 11am – 7pm
Saturday 10am – 6pm
Sunday 12pm – 5pm

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West Boylston Homebrew Emporium shared Modern Homebrew Emporium's . ... See MoreSee Less

One of the most common questions we hear each day is, 'do I need to do a secondary fermentation?' And the answer always is, 'it depends.' There is just no hard-and fast, one-size-fits-all rule. ● ...

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One of the most common questions we hear each day is, 'do I need to do a secondary fermentation?'

And the answer always is, 'it depends.' There is just no hard-and fast, one-size-fits-all rule.

● It's usually desirable to rack to secondary if any fermented beverage needs additional time to clear, and you want to avoid leaving it on the yeast cake any longer.

● High-gravity beers, like a Barleywine, an Old Ale, an Imperial Stout, or a cyser or a mead, or a cider, will always benefit from long-term bulk conditioning in a carboy.

● Finally, while there's a fair amount of debate about this, the consensus amongst the experts is that you'll get better results by dry-hopping in a secondary.

If none of those three conditions apply to you, feel free to just use a primary fermenter.
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