Tips & Tricks
The Pinter has been engineered to brew Fresh Beer consistently across average conditions, this means seamless brewing with minimal effort. If you’re looking for something more involved and you’re on a journey of flavour exploration you can opt for a slightly more involved process.
Read through our tips and tricks section for helpful pointers on great Pinter experience plus flavour variation.
The Pinter is engineered to work across the average indoor temperatures of UK homes including but maintaining a constant temperature during each stage of making Fresh Beer helps guarantee consistency. By keeping one constant temperature it creates a stable and consistent environment for fermentation and then conditioning. Variations in the temperature can lengthen the total fermentation and also produce off-flavours.
Temperature during fermentation is an important factor for all beers, it can affect the flavour and colour of the final drink. The perfect temperature can vary between different styles of beer.
The optimal temperature to keep your Pinter at during the brewing stage for all ales and ciders is 18*C. For all pilsners and lagers, the optimal temperature is 16*C.
PERFECT CONDITIONING TEMPERATURE
Temperature during conditioning is also an important factor for all beers, it can affect the colour and clarity of the final drink. The conditioning stage is where the bulk of carbonation and clarity is achieved.
All out drinks are engineered to condition at the average fridge temperature of 4*C but the perfect temperature to keep your Pinter at during the Conditioning stage is -1*C for all drinks.
PERFECT SERVING TEMPERATURE
The perfect temperature to serve your drinks at is between 7-11*C for all ales and 4-7*C for all lagers, pilsners and ciders.
CONDITIONING WITH THE BREWING DOCK ATTACHED
All of our drinks are designed to reach full clarity by detaching the Pinter from the Brewing Dock and then conditioning the Pinter in the fridge.
If you would like to help along the process of getting a perfectly clear drink (and your fridge allows) you can condition your Pinter in the standing position with the Brewing Dock attached for the first day of conditioning. After the first 24 hours, you can then detach the Brewing Dock and continue conditioning as normal in the horizontal position.
This can help clarity as the cold temperature encourages more spent yeast to drop out of the Pinter and into the Brewing Dock before it is detached.
WHY PURIFYING YOUR PINTER IS SO IMPORTANT
Achieving a sterile environment is essential to a healthy fermentation. Typical household cleaning gets the Pinter very close but using the purifier guarantees a perfect fermentation and successful Fresh Beer.
LEAVE THE PURIFIER FOR 10 MINUTES
For extra peace of mind of a sterile fermentation environment, you can let the purifier and hot water combination soak in your Pinter for 10 minutes.
For the perfect pour of your drink, turn the carbonation dial to off and then with a pre-chilled glass held at 45 degrees pull your tap handle all the way forward in one smooth motion. You can experiment with the size of head you like on your beer by adjusting slightly the angle of the glass as you pour.
Empty Pinter: 1.9kg
Filled Pinter: 7-8kg
Brewing Dock: 0.6kg
STORE YOUR PINTER PACKS IN THE FRIDGE
Storing your Pinter Packs in the fridge until your use them will help to maintain the overall shelf life of each pack and will guarantee the ultimate freshness of your Brewing Yeast and Fresh Press.
REHYDRATE YOUR BREWING YEAST
Much like baking bread, by rehydrating your Brewing Yeast in a little bit of tepid water (no more than 100ml) for 3-5 minutes before adding to your Pinter will reduce the risk of stressing the yeast and will help guarantee a healthy fermentation.
OPENING THE CARBONATION DIAL BEFORE TAPPING
Conditioning your beer allows the Co2 created during fermentation to be dissolved back into the beer making it carbonated. When opening your Carbonation Dial to tap, if the beer has not been cold enough through the conditioning it can sometimes cause the beer to foam resulting in the suspended Co2 pushing the foam out of the Pinter through the Carbonation Dial.
If this starts to happen, we suggest conditioning your brew for a further 12 hours before trying again.
CHOOSING THE LEVEL OF CARBONATION
Each drink is designed to have a specific level of carbonation and this is calibrated to the values of the Carbonation Dial at the back of your Pinter.
If you would like to experiment with the levels of carbonation, you can set the dial to any point between “UNCARBONATED” and “CARBONATED” to see the effect. WARNING: When the Carbonation Dial is left at any point between “UNCARBONATED” and “OFF”, the carbonation dial is open and oxygen will come into contact with your fermenting drink. This can cause off flavours and in extreme cases, beer can rise and escape the Pinter through the Carbonation Dial.*
RE-USING YOUR SPENT YEAST
Instead of washing away the contents of your Brewing Dock after the Brewing stage, try spreading it across your garden or adding to your compost heap for a nutritional boost.
REPLACING A PART OF THE PINTER
If you ever find that you have misplaced a part, a part has become damaged or you have any questions about your Pinter and its parts, you can reach our customer support team via email, phone call or web chat.
They are available weekdays 9am-8pm and weekends 9:30am-6pm. You can find their details on our website here: https://pinter.co.uk/pages/contact
USE FILTERED WATER FOR LAGERS AND PILSNERS
All of our drinks are designed especially to work with the varied levels of water hardness up and down the country. However, to maximise the subtle balance flavours of our lagers and pilsners, try using filtered spring water rather than tap water.
POLISHING YOUR PINTER
For the best results in buffing out any smudges and marks on your Pinter, first wipe the Pinter down with a soft, damp cloth (antibacterial wipes work best) and then dry and polish the Pinter with a soft dry cloth or your Pinter Cloth if you have one.