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

Phone: (518) 283-7094

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

Phone: (508) 835-3374

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


Modern Homebrew Emporium

2304 Massachussets Ave
Cambridge, MA 02140-1812

Phone: (617) 498-0400

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

Phone: (781) 340-2739

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


Westchester Homebrew Emporium

550 North Avenue
New Rochelle, NY 10801

Phone: (914) 637-2337

Monday – Wednesday 11am – 6pm
Thursday – Friday 11am – 7pm
Saturday 10am – 6pm
Sunday 12pm – 5pm
Good at all Homebrew Emporium locations!

The Latest Chatter

Here's an extract version of a stout recipe that you can brew indoors, which will warm your house up at the same time! This is a tried and true roasty smooth stout, and we will take 15 % off of this recipe if you come in and buy it this weekend. This beer will be ready to drink by St. Patrick's Day! We have copies of this recipe at the store, but here it is:

Brown Box Irish Stout Recipe

1) Sanitize your fermenter (either a carboy, stopper and blow-off tubing or plastic bucket, lid and airlock) by soaking for a minimum of 5 minutes in an Iodophor solution: 1/2 oz. (1 Tbs.) per 5 gallons water (a one step cleaner/sanitizer may be used instead).

1/3 pound Roasted barley 1/2 pound Crystal malt 1/3 pound Black malt

2) Add 1 1/2 - 2 1/2 gallons of cold water to your brew pot. Add the following milled grains to the water and heat.
Steep grains 10-15 minutes @ 155'F. Remove and rinse.

6.6 lb. Briess Dark LME

3) Bring brew pot to boil. Remove from heat. Add malt extract (and any other sugars and/or water treatments, but do not add your priming/bottling sugar). Stir until everything has dissolved. Return to heat.

1 ½ oz. Fuggles – 60 minutes
½ oz. Fuggles – 2 to 3 minutes

4) Boil above ingredients (wort) for a total of 1 hour. Add hops throughout the boil.
5) Turn off heat. In order to help cool down the wort, take your brew pot off the stove and cover it to avoid splashing. Immerse it in a sink partially filled with ice-water and swirl the pot occasionally. Chill until the bottom of the pot is cool to the touch when removed from the ice water bath.
6) Fill your sanitized fermenter with approximately 2 gallons of room temperature water. It is important that you add the water to the fermenter first when using a glass carboy since the glass can crack when subjected to extreme temperature changes.
7) Splash the wort into the fermenter while straining out the hop trub. Splashing will help dissolve some air into the wort. Top up to 5 gallons with room temperature water.
8) Immediately add (pitch) your yeast when the wort is at or below 78F (when the fermenter no longer feels warm to the touch).

Munton’s ale yeast is the yeast included with the recipe.
We recommend liquid yeast, either White Labs 004 or Wyeast 1084

9) If using a carboy, attach stopper and blow-off tubing and run the other end into water in a container to collect excess foam
(blow-off). Make sure stopper is dry so that it creates a firm seal in the neck of the carboy. After blow-off has subsided (24-48 hours.) replace tubing with a sanitized airlock 1/2 full of water. If fermenting in a plastic bucket, attach lid and airlock 1/2 full of water.
10) Ferment in a dark place. Fermentation should start within 48 hours and finish within 3-10 days or up to 50 days at colder temperatures (Ale yeast is best used between 63F-75F. Lager yeast is best used at 42F-58F).
11) To be sure fermentation is complete siphon off enough beer to fill your hydrometer flask and float your hydrometer in it. A specific gravity of 1.018 or higher indicates incomplete fermentation. The beer is not safe to bottle. If the specific gravity is lower than 1.018, you're ready to bottle and should do so within the next week.
12) Sanitize your siphon, bottles and bottling bucket as indicated in step #1 above. Be sure to sanitize your bottle caps!
13) Boil (priming sugar) in one pint of water for 5 minutes and splash into your bottling bucket.

3/4 cups corn (priming) sugar

14) Siphon beer from fermenter to bottling bucket. Avoid taking up yeast from fermenter and splashing beer in bottling bucket. Gently stir with the end of the siphon tube to mix in the priming sugar.
15) Fill bottles from spigot, leaving 1/2" to 1" airspace and cap.
16) Store bottles upright in dark place at fermentation temperature for at least two weeks.
17) Drink the beer. Repeat.

Original Gravity:
(1.047 to 1.055)

Terminal Gravity:
(1.012 to 1.015)

35 SRM

13.9 IBU

5.2% ABV
4.0% ABW

If you have any questions you can call us at 518-283-7094, see you soon!
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FYI that we will be open our normal hours this weekend and also 11-6 on Monday for all your brewing needs. ... See MoreSee Less

This weekend is going to be a COOOOLLLLLLD one! There is a report that states that brewing actually warms you up! Plus, its a perfect time to drink a homebrew which will also keep you warm. And, besides, if you brew this weekend you'll have a batch ready for St. Patty's day too! Charlie Papazian, the godfather of brewing, himself states, "Relax, Don't Worry, Have a Homebrew!" But, he meant to do so WHILE BREWING. ... See MoreSee Less

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