Conditioning AdviceUpdated a month ago

Conditioning plays a vital role in the brewing process. It not only contributes essential tasting notes to your brew but also enables the naturally produced CO2 by yeast during fermentation to dissolve into the liquid.

To ensure optimal beer quality, it's crucial to maintain a consistently cold temperature for a sufficient amount of time. Failure to do so can result in flat beer, excessive foam during pouring, and potentially, foam being pushed through the Carbonation Dial located at the back.

Conditioning times can be influenced by different factors, including the temperature of the fridge, the ABV of the brew, and the pressure in the Pinter. Ideally, the temperature for conditioning should be 1°C, but we understand that this may not be feasible in a household fridge. Therefore, adjustments to the conditioning times may be necessary to achieve desirable results.

If you notice excess frothiness in your brew when dispensing, you can easily address this by conditioning your Pinter for a few more days at a lower temperature, making sure to maintain a consistent temperature during this period. It's important to note that a full fridge or frequent opening of the fridge can cause higher temperatures or fluctuations in temperature.

To keep your brew as fresh as possible, keep your Pinter in the fridge throughout the tapping stage.