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...

If your beer is pouring too frothy, this is most commonly related to conditioning, temperature, or pressure. Follow the steps below to help resolve the issue. <hr> <h2 id="conditioning">Conditioning</h2>Conditioning your Beer is a vital step. Not only does it add key tasting notes, but it also allows the CO&#x2082; produced naturally by the yeast during fermentation to dissolve into the liquid.If your Beer or Cider has not been kept at a consistently cold temperature for the full conditioning period stated on your Fresh Press, the CO&#x2082; may not fully absorb. This can result in:<ul><li>Flat beer</li><li>Excessive foam when pouring</li><li>Foam being forced through the Carbonation Dial at the back of your Pinter</li></ul> How to fix this:<ul><li>Condition your Pinter for a few additional days at a lower, consistent temperature (1-4&#xB0;C / 32-40&#xB0;F)</li><li>Try to keep your fridge temperature stable - a very full fridge or frequent opening can cause temperature fluctuations.</li></ul> <hr> <h2 id="let-your-pinter-settle-before-pouring">Let your Pinter settle before pouring</h2>If you&#x2019;ve chosen to move your Pinter from the fridge to tap, we recommend letting it settle for at least 30 minutes before pouring. This allows the beer to stabilise and helps reduce excess froth. <hr> <h2 id="pouring-technique">Pouring Technique</h2>For the perfect pour:<ol start="1"><li>Position your glass under the tap at a 45-degree angle.</li><li>Gently pull the Tap Handle forward to begin pouring.</li><li>The further you pull the handle forward, the faster the flow will be.</li></ol> <hr> <h2 id="carbonation-dial---quick-fix">Carbonation Dial - Quick Fix</h2>If you notice:<ul><li>Excessive froth, or</li><li>A decrease in pressure</li></ul> You may wish to turn the Carbonation Dial down by one or two settings to allow some pressure to escape before continuing to pour the remaining beer.After every pour, remember to return the Carbonation Dial to the setting specified on your Fresh Press. <hr> <h2 id="mixing-trouble">Mixing Trouble</h2>A foamy pour can also be caused by insufficient mixing at the start of the brewing process. If you noticed a thick, syrup-like liquid in your Brewing Dock when undocking, please refer to this <a href="https://support.pinter.com/en-US/i-ve-removed-my-brewing-dock-after-brewing-and-there-s-a-lot-of-fresh-press-in-the-dock-1346469" target="_blank" rel="noopener noreferrer">article</a> for further guidance. <hr> <h2 id="still-having-issues">Still having issues?</h2> If the steps above haven&#x2019;t resolved the problem, our Customer Care Team is here to help. Please email us and include the following information so we can assist you as quickly as possible: <ul><li>Your name and email address</li><li>Your order number</li><li>A video showing the pour</li><li>Which Fresh Press you were brewing</li><li>Your brewing and conditioning times</li><li>Approximate temperatures during the brewing and conditioning stages</li></ul>

My Brew is too frothy/fizzy

If your beer is too frothy at the point of dispense this may be due to the following reasons:Not Conditioning long/cold enoughFresh Press not fulling mixedAn issue with the Active Pour TapNot Conditioning long/cold enoughConditioning your Brew is...

If your beer is coming out too frothy, this may be due to how long you have conditioned it. Conditioning is a vital step of the process. Not only does conditioning your brew help develop key tasting notes in your Beer or Cider, but it also allows the CO&#x2082; produced naturally by the yeast during fermentation to dissolve into the liquid.If your Pinter hasn&#x2019;t been kept consistently cold for the full conditioning period stated on your Fresh Press, the CO&#x2082; may not fully absorb. This can lead to flat beer, foamy pours, or foam being forced through the Carbonation Dial. To resolve this, condition your Pinter for a couple more days at a lower, stable temperature. Remember that a crowded fridge or frequent door opening can cause temperature fluctuations. <hr><h3 id> </h3>Perfecting the PourFor the best pour, hold your glass at a 45&#xB0; angle under the tap. Gently pull the Tap Handle forward to start; the further you pull, the faster the flow.If the pressure drops or excess froth appears, turn the Carbonation Dial down a notch or two to release some pressure, then continue pouring. If your flow completely stops, turn your Carbonation Dial to the OFF setting.After each pour, always reset the Carbonation Dial to the setting recommended for your specific Fresh Press to keep your brew as fresh as possible.<hr> MixingAnother common cause of a foamy pour is incomplete mixing of the Fresh Press. If you notice Fresh Press (a syrup like consistency) in the Brewing Dock after undocking, this means the Press wasn&#x2019;t fully combined with the water and yeast at setup. Thorough mixing is crucial for proper fermentation and to avoid issues with flavour or alcohol content.Here&#x2019;s how to get it right every time: 1. Mix Thoroughly<ul><li>Shake your Pinter vigorously for at least 60 seconds. If that&#x2019;s tough, do 2&#x2013;3 rounds of 30 seconds each.</li><li>You can never over-shake &#x2014; a strong shake is essential.</li><li>Alternatively, use a sterilised long plastic spoon to stir and fully incorporate the Press. </li></ul>2. Mind the Temperature<ul><li>Use warm water. Cold water makes mixing harder and slows fermentation.</li><li>If your tap water is very cold, let the filled Pinter sit for 10&#x2013;15 minutes before starting, or add some warm (not boiling) water.</li><li>Make sure your Fresh Press is at room temperature before use. If it&#x2019;s been chilled, place the sealed pouch in warm water (not boiling) for 5&#x2013;15 minutes. </li></ul>3. Brewing Environment<ul><li>Keep your Pinter at the optimal brewing temperature:&#x2022; 64&#x2013;72&#xB0;F for Ales and Ciders&#x2022; Around 61&#xB0;F for Lagers and Pilsners</li><li>During colder months, consider using a warm room or airing cupboard.</li><li>If your room temperature is lower than ideal, allow the brew to ferment a few days longer than recommended to ensure complete fermentation.</li></ul><hr> Need More Help? If these steps don&#x2019;t solve the issue, our Customer Care Team will be happy to help. To speed up your support, please include the following in your email:&#xA0; &#xA0; &#x2022; &#xA0; &#xA0;Your name and email address&#xA0; &#xA0; &#x2022; &#xA0; &#xA0;Your order number&#xA0; &#xA0; &#x2022; &#xA0; &#xA0;A short video showing the pour&#xA0; &#xA0; &#x2022; &#xA0; &#xA0;The Fresh Press you were brewing&#xA0; &#xA0; &#x2022; &#xA0; &#xA0;Your brewing and conditioning times&#xA0; &#xA0; &#x2022; &#xA0; &#xA0;Approximate temperatures during brewing and conditioning

Frothy or Fizzy Pour

If you find that your Active Pour Tap has stopped pouring this could be an issue with one of the following Pressure:If your Pinter is nearly empty then the pressure inside will have naturally decreased. You may need to open the Carbonation Dial on...

If Your Pinter Has Stopped Pouring it&#x2019;s usually due to low internal pressure. Here are the most common reasons and how to fix them:<ul><li>Give it time to equalise: If pouring multiple pints within a short period of time, the Pinter will sometimes need an hour or two for the pressure to equalise.</li><li>Adjust for low volume: As the Pinter gets near empty, pressure naturally drops. To pour the final few pints, turn the Carbonation Dial on the back to &#x201C;OFF&#x201D; &#x2014; this makes it easier for the remaining beer to flow when pressure is low.</li></ul>Note: If you&#x2019;re intending to consume the remainder of the brew within that session, turning the Carbonation Dial to OFF earlier than you typically would is absolutely fine. The introduction of oxygen will take multiple days to impact the flavour of the beer. Check your conditioning temperature: Conditioning temperature is very important! The Pinter needs to be kept at a consistent 1-4&#xB0;C throughout the conditioning period. If the Pinter is being kept in a fridge that is opened frequently, it&#x2019;s best to extend the conditioning period for 2-3 days to give the CO2 enough time to work its way into the brew. Still Having Issues?<ul><li style="font-size: 16px;">Clear blockages: Pull the Tap Handle firmly forward a few times. This can help clear small blockages without wasting your Pinter Pack.</li><li style="font-size: 16px;">Check your mix: Was the trub inside the Brewing Dock thick and syrupy? If yes, this may be a sign of unmixed Fresh Press. Please contact our Customer Support team.</li></ul> If your Pinter is now empty:Remove the Tap from your Pinter.&#xA0; &#xA0; &#x2022; &#xA0; &#xA0;Look at the small cross at the very back of the Tap (where the brew flows in).&#xA0; &#xA0; &#x2022; &#xA0; &#xA0;Action the Tap Handle:&#xA0; &#xA0; &#x2022; &#xA0; &#xA0;&#x2705; If the cross moves in and out, the Tap is working as it should.&#xA0; &#xA0; &#x2022; &#xA0; &#xA0;&#x274C; If the cross does not move, please send a short video of this to our Customer Support team. <hr data-start="3319" data-end="3322"><h2 data-start="3324" data-end="3348" id="-still-not-working">&#x1F9EF; Still Not Working?</h2>If you&#x2019;ve gone through the steps above and the Tap still isn&#x2019;t working, contact our Customer Care Team using the Help button or email us.Please include the following:<ul data-start="3523" data-end="3759"><li data-start="3523" data-end="3548" style="font-size: 16px;">Your name and email</li><li data-start="3549" data-end="3572" style="font-size: 16px;">Your order number</li><li data-start="3573" data-end="3612" style="font-size: 16px;">What Fresh Press you were brewing</li><li data-start="3613" data-end="3659" style="font-size: 16px;">What setting the Carbonation Dial was on</li><li data-start="3660" data-end="3705" style="font-size: 16px;">How long you Brewed and Conditioned for</li><li data-start="3706" data-end="3759" style="font-size: 16px;">The temperature during Brewing and Conditioning</li><li data-start="3706" data-end="3759" style="font-size: 16px;">A photo of your Pinter&#x2019;s serial number (this is on the flat underneath of your Pinter)</li></ul>

My Active Pour Tap stopped pouring

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