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

Due to the malt content in some Fresh Presses being higher than others, the liquid is more viscous and, due to the added thickness of the liquid, sometimes needs a little more TLC than others.

To make sure your Fresh Press is fully mixed, we recommend the following: 

1. Shaking your Pinter vigorously for at least 60 seconds. Feel free to do this in 2-3 separate 30 second intervals if you cannot manage it all in one go! 
2. Ensure your water is as close to 20°C as possible, if your tap water is too cold, you may experience trouble mixing. You can either allow the water in your Pinter to warm up for around 15 minutes before brewing, or add some warmed (not boiling) tap water to your Pinter.
3. Fresh Presses should not be stored in the fridge as this will only make them more difficult to mix - room temperature storage is best. If your Fresh Press Pouch is cold, we'd recommend leaving this in a bowl of warm water for 5-10 minutes before use.

Here are some additional tips:

-Mix the Fresh Press into the water first, and then add the Yeast afterwards and mix for a second time. This allows everything to be fully incorporated.

- Ensure your Pinter is kept at the optimal temperature of between 18-22°C during the Brewing stage. 

- If the room isn't at ideal temperatures we would suggest following the extended brewing times. This will help the yeast to fully ferment the beer.