Pouring your Fresh Press
When your Pinter Pack is almost empty, be sure to roll it up to squeeze out the remaining drops. To make sure your Fresh Press is fully mixed, we recommend the following:
- Shaking your Pinter vigorously for 60 seconds. Feel free to do this in different intervals if you cannot manage it all in one go!
- Use water which hasn’t been chilled. Consider using a mix of warm and cold tap water in the colder months.
- Fresh Presses should not be stored in the fridge as this will only make them more difficult to mix - room temperature storage is best.
When undocking after brewing, if you find a small amount of Fresh Press mix in the Brewing Dock, please do not be alarmed. You will likely still have success - we recommend carrying on with the process and conditioning.
There’s no need to rinse your package out afterwards. We’ve done extensive testing in the Brewing Development team and have found that the new formulations consistently hit targets without rinsing the last few drops out.
If you are experiencing any resistance when docking your Pinter, we recommend applying a splash of clean water to resolve any resistance and, if necessary, place your Pinter on the floor facing up to get more leverage and Dock that way. Please do not use any oils or other lubricants as this can damage your Pinter.
We use very versatile yeasts, so generally brewing in a range of temperatures from 16-25 degrees will lead to successful results. Most normal rooms in a home should do the job to fall within that range. Boiler rooms, airing cupboards etc could be too warm, and places close to a window may be too cold.
For some beers, higher or lower temperatures within this brewing range can be more or less suitable to help certain flavours develop.
For example, with Fresh Presses using Rise yeast, temperatures at the higher end can help more fruity flavours to develop. For Fresh Presses using Balance, temperatures closer to the lower end of this range can help to produce cleaner, crisper flavours.
Standard vs Developed Brewing Times
Developed times allow for a more complete maturation of the beer in terms of flavour, aroma, and appearance, and guarantees a more stable equilibrium between carbonation and head space.
Brewing Activity - Noise
During the brewing stage, your Pinter may hiss/vent pressure out from the Carbonation Dial. This is a sign of fermentation taking place. If it is still hissing after the allotted time for brewing, or if there’s other obvious activity, your Fresh Press may still be undergoing fermentation and it would be wise to wait until this stops before moving onto the next steps.
Brewing Activity - Foaming
If it starts foaming through your Carbonation Dial during brewing, this is a sign of a healthy and vigorous fermentation, and is nothing to worry about in terms of your brew, but could be a sign that you have overfilled your Pinter. When this happens, make sure you clean your Carbonation Dial from both sides when you next clean your Pinter.