My brew is too frothy or fizzy - Pinter 3Updated 3 days ago
If your beer is too frothy at the point of dispense this may be due to the following reasons:
- Not Conditioning long/cold enough
- Fresh Press not fulling mixed
- An issue with the Active Pour Tap
Not Conditioning long/cold enough
Conditioning your Brew is a vital step. It adds key tasting notes to your Beer or Cider and allows the CO₂ produced naturally by the yeast during the fermentation stage to dissolve into the liquid.
If your Brew isn’t kept consistently cold for the full conditioning time shown in the app, the CO₂ may not fully absorb into the beer. This can lead to a lack of carbonation, a foamy pour, and in some cases foam being pushed 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.
Fresh Press not fulling mixed:
f, when you disconnect the Brewing Dock, you notice a lot of Fresh Press that hasn’t fully mixed but still continue to condition the brew, this may be the cause of the issue.
When the Fresh Press isn’t fully mixed into the liquid, the beer can’t absorb CO₂ as effectively. This leaves excess CO₂ that is released during dispensing, leading to excessive froth.
To ensure your Fresh Press is fully mixed in the future, please refer to this article here.
An issue with the Active Pour Tap:
On very rare occasions, this issue could be due to an issue with the Active Pour Tap itself.
The most common issue is a seal that runs around the circumference of the Active Pour Tap has come out of place. You will be able to tell this because there will be a "bulge" where it is out of place.
Below are some example images of this fault:
If you notice your Active Pour Tap looks like the above, please get in touch with Customer Service and provide clear pictures showcasing this.
Considerations:
There are a few other small things which could potentially cause an issue while pouring.
Depending on how you pour from the Pinter into your glass make causes the liquid to foam up inside the glass.
For the perfect pour, position your glass under your tap at 45 degrees. To start the pour gently pull the Tap Handle forward. The further you pull this forward the faster the flow will be so be sure to keep it at a steady, slow flow initially. Having your glass be slightly wet as well will help the beer to stay stable in the glass.
You may also want to leave your Pinter to settle for approximately 30 minutes if you take it out of the fridge to dispense from it. This is because the contents will have been disturbed and it may be a bit lively. Imagine shaking a can of beer and opening it!
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, or by using the flashing red dot 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
- How long you brewed and conditioned the beer for
- Approximate temperatures during the Brewing & Conditioning stages
- Any other pictures or information which may prove useful.