My Brew is too frothy/fizzyUpdated a month ago

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 by the yeast during the fermentation stage to dissolve into the liquid. If your Beer or Cider is not at a consistently cold enough temperature for the entire period of time stated on your Fresh Press, the CO2 may not have the opportunity to fully absorb, leading to flat beer, a foamy pour and potentially foam being forced through the Carbonation Dial at the back. To resolve this, you can simply condition your Pinter for a couple more days at a lower temperature, ensuring that the temperature stays consistent for this time. A full fridge, and opening the fridge frequently, can lead to a higher temperature or a fluctuation in temperature.

For the perfect pour, position your glass under your tap at 45 degrees. To start the pour gently pull the Tap Handle forward. The further you pull this forward the faster the flow will be. 

When you notice that the pressure has decreased or there is excess froth, you may need to turn the Carbonation Dial setting down a setting or two to allow some pressure to escape and then continue to dispense the remaining beer.

After every pour, change the Carbonation Dial setting to the particular Fresh Press setting.

If this hasn't helped to solve the problem, you may need some additional assistance. So that we can get you to a resolution faster, please contact our Customer Care Team via email. Please include the following information in your email.

• Your name and email address
• Your order number
• A video showcasing the pour
• What Fresh Press you were brewing at the time
• Your Brewing & Conditioning times
• Approximate temperatures during the Brewing & Conditioning stages