My brew is too frothy/fizzy - Pinter 2Updated 2 days ago
If your beer is too frothy this may be due to how long you have conditioned your beer. Conditioning your Beer or Cider is a vital step, as not only does it add key tasting notes to your Beer or Cider, but it also allows the CO2 produced naturally by the yeast during the fermentation stage to dissolve into the liquid. If your Beer or Cider is not at a consistently cold enough temperature for the entire period of time stated on your Fresh Press, the CO2 may not have the opportunity to fully absorb, leading to flat beer, a foamy pour and potentially foam being forced through the Carbonation Dial at the back. To resolve this, you can simply condition your Pinter for a couple more days at a lower temperature, ensuring that the temperature stays consistent for this time. A full fridge, and opening the fridge frequently, can lead to a higher temperature or a fluctuation in temperature.
The Pinter 2 Tap Assemblies are designed by using the Carbonation of the beer itself to dispense. As such the first pour may be lively, you may want to discard this as you would in a pub. It also helps to let the Pinter settle after moving it from the fridge, as the beer may have been shaken up while moving.
For the perfect pour, position your glass under your tap at 45 degrees. To start the pour, lift the handle upwards so it's in the unlocked position and pull it forward by 45 degrees.
When you notice that the pressure has decreased or there is excess froth, you will need to use the tap’s second pour position by moving it to 90 degrees. Ensure the tap is locked, turn the Carbonation Dial setting to ‘OFF’ and then tap at 90 degrees to dispense the remaining beer.
After every pour, change the Carbonation Dial setting to the particular Fresh Press setting.
If this hasn't helped to solve the problem, you may need some additional assistance. So that we can get you to a resolution faster, please contact our Customer Care Team via Live Chat or Email using the 'Need Some Help?' tab to your right, and include the information below in your email.
- Your name and email address
- Your order number
- A video showcasing the pour
- What Fresh Press you were brewing at the time
- Your Brewing & Conditioning times
- Approximate temperatures during the Brewing & Conditioning stages