I've removed my Brewing Dock after Brewing, and there's a lot of Fresh Press in the DockUpdated 2 days ago

If you find leftover Fresh Press in your Brewing Dock after removing it, this means the Fresh Press wasn’t fully mixed with the water and yeast during setup. Thorough mixing is crucial to ensure proper fermentation and avoid impact on flavor or alcohol content.

Here’s how to avoid this in future brews:

1. Mix Thoroughly

• Shake your Pinter vigorously for at least 60 seconds. If that’s difficult, do 2–3 rounds of 30 seconds.

• You can never over-shake the Pinter. A good, strong shake is key.

• Alternatively, use a sterilised long plastic spoon to stir and fully incorporate the Press.

2. Temperature Matters

• Use warm water. Cold water makes mixing harder and slows fermentation.

  • If your tap water is too cold, let the filled Pinter sit for 10–15 minutes before starting the brew or add some warm (not boiling) water.

• Fresh Press should be at room temperature before use. If it's been refrigerated or feels cold, place the sealed pouch in a bowl of warm water for 5–15 minutes.

3. Brewing Environment

• Keep your Pinter at the optimal brewing temperature:

  • 18–22°C for Ales and Ciders

  • Around 16°C for Lagers and Pilsners

• During colder months, consider using a warm room or airing cupboard.

• If your room temperature is lower than ideal, allow the brew to ferment a few days longer than recommended to ensure complete fermentation.

Below are some examples of unmixed Fresh Press in the Brewing Dock:

If you decide to carry on with this brew, then you should note that the flavour may taste a little lighter than intended. As well as this, the ABV will be lower as less sugar will have been fermented, and finally, there may be a bit of frothing as there isn't enough Fresh Press incorporated with the liquid to allow the Co2 to absorb into the liquid as it normally could.