Frothy / Fizzy PourUpdated a month ago

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 CO₂ produced naturally by the yeast during fermentation to dissolve into the liquid.

If your Pinter hasn’t been kept consistently cold for the full conditioning period stated on your Fresh Press, the CO₂ 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.

Perfecting the Pour

For the best pour, hold your glass at a 45° 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.

Mixing

Another 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’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’s how to get it right every time:

1. Mix Thoroughly

• Shake your Pinter vigorously for at least 60 seconds. If that’s tough, do 2–3 rounds of 30 seconds each.

• You can never over-shake — a strong shake is essential.

• Alternatively, use a sterilised long plastic spoon to stir and fully incorporate the Press.
  
  

2. Mind the Temperature

• Use warm water. Cold water makes mixing harder and slows fermentation.

• If your tap water is very cold, let the filled Pinter sit for 10–15 minutes before starting, or add some warm (not boiling) water.

• Make sure your Fresh Press is at room temperature before use. If it’s been chilled, place the sealed pouch in warm water (not boiling) for 5–15 minutes.
  
  

3. Brewing Environment

• Keep your Pinter at the optimal brewing temperature:

  • 64–72°C for Ales and Ciders

  • Around 61°C for Lagers and Pilsners

• During colder months, consider using a warm room or airing cupboard.

• If your room temperature is lower than ideal, allow the brew to ferment a few days longer than recommended to ensure complete fermentation.

Need More Help?

If these steps don’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:

    •    Your name and email address

    •    Your order number

    •    A short video showing the pour

    •    The Fresh Press you were brewing

    •    Your brewing and conditioning times

    •    Approximate temperatures during brewing and conditioni