Brew News

Beginner Brewing Workshop

We are doing a Beginner Beer Brewing workshop on Saturday August 21st  from 11:00 am till 12:30.  You may call or email to sign up. Workshops are free Back to top

Classes & Fun Things

Sat June26th Kegging & Brewing Tips
Wed June 30th Wine from fruits
Sat July 10th Beginner Beer
Sat July 17th Wine From Fruits
Sat July 31st All Grain Class 
Client Appreciation /moved to future date
 Mead Making/moved to future date
Sat Aug 14th Making Wine From Home Grown Grapes and Fruits
Sat Aug 21st Beer Brewing Workshop for Beginners

SEATING IS LIMITED.....CALL OR EMAIL TODAY TO SIGN UP! Back to top

Making wine from homegrown grapes/fruits

We are doing a Making Wine From Home Grown Grapes/Fruits on Saturday August 14th. Please call or email to sign up. Classes are Free. Back to top

10 Gallon Mash Tuns for Sale

We now have 10 Gallon Mash Tuns for Sale.  The coolers alone cost $75.00 each and with all of the equipment, they cost $125.00 each. Back to top

New Limited Edition Wyeast

We now have two limited edition yeasts from Wyeast both our York and Lancaster locations.

The first one is Brettanomyces Lambicus 5526. This yeast is described as follows on wyeastlab.com:

Wild yeast isolated from Belgian lambic beers. Produces a pie cherry-like flavor and sourness along with distinct brett character. Ferments best in worts with reduced pH after primary fermentation has begun. May form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics.

Flocculation: medium
Attenuation: very high
Temperature Range: 60-75° F (15-24° C)
Alcohol Tolerance: approximately 12% ABV


Our second new yeast is Brettanomyces Claussenii 5151 and it is described as follows:

Beer Styles: Lambics, Geuze, Fruit Lambic, Flanders Red Ale
Profile: Isolated from English stock ale, this wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning.

Alc. Tolerance 12% ABV
Flocculation low
Attenuation 80%
Temp. Range 60-75°F (15-24°C) Back to top

We Fill Co2 Bottles

We are now filling Co2 bottles. We will fill any size bottle up to 10 lbs. We charge  a flat rate of $10.00 for 5 lb bottles and $20.00 for 10 lb bottles. Bottles smaller than 5 lbs are a flate rate of a $5.00 charge. Mr. Steve is the only one qualified to fill them so please call ahead to be sure he is here if you plan on waiting on him to fill it. If not you may drop it off and in most cases will be ready the next day.
Keep in mind if the "last inspection date" on the bottle is out of date and not current, we can not fill the bottle and will need to be sent out for reinspection which can take up to two weeks. At this time we do not know the charge fo reinspection.

Currently the date stamped with a star behind it is good for 10 years from stamped date.
If the stamped date does not have a star stamped behind it, it is good for 5 years. Back to top

Honey for Meads

We found some really good Pennsylvania honey for  mead makers. The honey is wild flower honey and is unpasturized. It is in 12 lb containers,a  perfect amount for making 5 gallons of mead!  Pennsylvania wildflower honey is better than the low quality honey you find in the grocery and discount stores that may even come from out of the country. Remember the quality of your mead depends on the quality of the honey! 

Stir Plates

We now have stir plates perfect for making yeast starters! Stir plates will help mix up the starter and aerate the yeast to help get that bigger, better starter you're looking for! Back to top