Fresh Press in Brewing DockUpdated a month ago

The viscosity of Fresh Presses may vary based on factors such as the malt content, sugar amount, and volume. As a result, some Fresh Presses may require more mixing than others.

If you notice there is residual Fresh Press in your Brewing Dock, the only way this is possible is if the Fresh Press and water weren't mixed thoroughly enough inside the Pinter. 

Here are some tips to prevent this from happening:

1. Shake your Pinter vigorously for at least 60 seconds. Feel free to do this in 2-3 separate 30 second intervals if you cannot manage it all in one go! You can never over-shake the Pinter, so always make sure to give it a really good shake.

2. Ensure your water is as close to 20°C as possible, if your tap water is too cold, you may experience trouble mixing. You can either allow the water in your Pinter to warm up for around 15 minutes before brewing, or add some warmed (not boiling) tap water to your Pinter.

3. Fresh Presses should not be stored in the fridge as this will only make them more difficult to mix - room temperature storage is best. If your Fresh Press Pouch is cold, we'd recommend leaving this in a bowl of warm water for 5-10 minutes before use.

Here are some additional tips:

- Ensure your Pinter is kept at the optimal temperature of between 18-22°C during the Brewing stage. 

- If the room isn't at ideal temperatures we would suggest following the extended brewing times. This will help the yeast to fully ferment the beer.

Below are some examples of unmixed Fresh Press in the Brewing Dock:

If you decide to carry on with this brew, then you should note that the flavour may taste a little lighter than intended. As well as this, the ABV will be lower as less sugar will have been fermented, and finally, there may be a bit of frothing as there isn't enough Fresh Press incorporated with the liquid to allow the Co2 to absorb into the liquid as it normally could.