Brewing and Conditioning - 101Updated an hour ago

🍺 Brewing Position - Vertical

• Always keep your Pinter vertical while brewing with the Brewing Dock attached. This upright position is essential for proper fermentation.

• If your Fresh Press uses a Hopper, add it before removing the Brewing Dock while the Pinter is vertical. This is done after the brewing stage is complete and before you start the conditioning stage.

🌡 Ideal Temperatures

Brewing

• Aim for approx. 64 - 72 °F (18 - 22 °C) as your brewing environment.

• Too cold slows fermentation; too hot can create off flavours. Try to keep this as stable as possible at room temperature. 

Conditioning

• Once brewing is complete, your Pinter goes in the fridge horizontally for conditioning.

• Target around 34 - 38 °F (1 - 4 °C), as cold and consistent as your fridge allows.

🕑 Timing - Follow the App Guidance

• Each Fresh Press has minimum and recommended brewing & conditioning times listed in the Pinter app.

• Recommended times give the best flavour and carbonation.

• If you must shorten time, you can reduce conditioning a little, but don’t shorten brewing times, this part is less forgiving.

❄️ Conditioning - Horizontal in the Fridge

• After brewing (and adding Hopper if used), remove the Brewing Dock and place the Pinter horizontal in your fridge.

• Conditioning lets CO₂ dissolve into your beer and develop flavour. Consistent cold will help avoid flat beer or excessive foam.

• You can condition longer than recommended, extra time often improves carbonation and taste.

📌 Handy Tips

✔ Water at room temp helps mixing during setup.
✔ If room temp is on the cooler side, extending brewing by few days can help fermentation finish properly.
✔ The Pinter should kept be kept horizontal after brewing, this allows even carbonation and prevents leaks.