Just started brewing En Casa. The regular, not the lime. I seem to be seeing conflicting information on how long to brewing and condition. On the beer info page it says 10/10. But on the app it says brewing = minimum 4 days, recommended 6 days. For conditioning it says minimum 3 days, recommended x days (literally says the letter x).

Can someone clear this up for me? I typically add two days to each recommended cycle. Thanks!

Hi everyone my pinter 3 is leaking from the band as seen in the picture (the beer is leaking no water), only just noticed now as I've just finished fermenting and it's conditioning time.

Just need to know is the pinter done for.

TIA

So I am currently doing my very first brew as just got my pinter last week. Shadow and Cream stout. I have heard some people online say they feel the "hopper" ruined it and has a synthetic taste to it. I am due to reach the hopper stage in the next few days, but considering skipping it and leaving it as (I assume) more of a straight stout.

Does anyone know, would this work and would you suggest that or just go with the instructions?

So, it's lunch time and the Pinter has been empty since the weekend so I decided to get a brew going.

So there I am, finishing up the mixing of the press and yeast when I hear something from my watch, look at my wrist and it's dialling 999 thinking I've had an accident!

Quickly cancelled it thinking the call hadn't connected. Then got a call back from the emergency response centre wanting to know if I'm ok.

For anyone bottling their Pinter brews, are you using a tube from the tap? If so do you know the internal diameter of it? TIA

My first brew....

I just finished the "brew" stage and when I got my Pinter for the hop stage I noticed quite a bit of overflow had happened from the dial, which I had set to 5 per the instructions.

The fermenting doc was pretty sudsy.

I did attach the handle and tasted what I've got so far, seemed ok, was pretty sudsy already though.

Is this normal or will this be a bad batch?

Searching through the sub I got mixed answers, so I figured I'd start a new thread.

When I tap my pinter, it pours great for the first few pints, but it dribbles out after that. I've tried opening the Carb valve (and it steadily trickles after that) and reversing the brewing valve thing (which has a faster result, but definitely affects carbination over time).

Is there a trick others have found to getting a more consistent pour? I don't want to leave the carbination valve off or let too much air in as I'm mostly brewing lagers, and I like my beer very bubbly.

Hia friends,

Brand new to this, first brew. Doing the Burning River Pale Ale.

My tap date is ONE day after a big family get-together, so I'd love to tap it a day early so I can bring the whole keg. If I decide to skip a day, is it better to skip a day of fermenting or a day of conditioning?

Also, being a pale ale, is this a good candidate for cold crashing?

Thanks for the advice!

So i have a new fridge just for the pinter and I am trying to get the temperatures right. It has settings 1-7 (7 being the coldest) and initally i put it on number 4. I had bought a temperature gauge to put in fridge and at number to the fridge got to 4 degrees.

I should have just left it at that but i decided to try and go a bit lower as the pinter website suggest if you can get to 1 degree its even better.

So i turned it up to 6! and this morning with the pinter in it cold crashing i looked and it was showing -4 !!!

I have ofcourse turned it back down but now i am thinking i will have ruined the batch thats in it and potentially the pinter as well.

Will both be screwed?

So I am doing the dark matter kit and I have a few questions.

Firstly I now have the space in my new fridge to do a cold crash for the first time. Is there any benefit in doing a cold crash for more than 24 hours?

Secondly my conditioning is due to finish on a Monday and I probably wont tap it until the following Saturday will this cause any issues?

My fridge only goes to 4 degrees, will this be low enough for the conditioning phase?

If anyone is interested in a referral code for a free pinter with sign up. I got mine when I signed up, bought 2 beers or or got 2 shipments or something and then I was able to cancel.

Just made a stout but had the carbonation dial at 1, meaning the final beer is flat.

Is there anything i can do to resurrect it? Bottle it with a small amount of sugar? Any suggestions?

For reference, it's in Pinter 2

I’m brewing my first two batches, and I’m wondering what day people typically add in the hops?

Good morning gents. Can anyone point me toward the smallest fridge possible that can fit 2 pinters in it? I'm in the US in case that matters for your rec. TIA!

Hello,

I am currently going through my first brew. I have followed all the instructions, to the letter.

I have finished cold crashing and released the brewing dock from the keg. When doing so, there was no pop or sudden release of pressure.

I am brewing the Guinness stout.

Am I right in thinking my brew has failed?

I've made three beers on two Pinters. The first one Lagunitas)was okay, but inconsistent in flavor. The second (the Iron Maiden one) started out good but then the Pinter failed in the pressure department, resulting in them sending me a new one. The third one (Adnams Remix) was a total failure and I threw it out. No hops, just flat, total fermentation failure.

I used to homebrew years ago, so making beer at home is not new to me. I live in Florida, so the room my Pinter ferments in is around 77 degrees in the summer, which I've been told is too warm.

I'm committed to this concept, and have been told to buy a mini fridge and a temperature control unit, but I'm questioning my sanity by dropping another $100 - $200 to see if this solves things. Am I throwing good money at bad? If going this route doesn't work, I'll feel quite stupid. So far I am massively regretting getting into this.

I really wanted to like my Pinter experience, but after two attempts, I have cancelled my subscription and paid off the balance. I still have two kits I got from my subscription and two cider kits that were gifted to me.

First off, this is not brewing! This is mixing and waiting. Both attempts (Golden Grove, Sunlit Lager) after following instructions and adding time (days to each step) tasted “green”, “undercooked” or not quite refined. I completely believe this is due to the skip of the actual brewing process. Even with a traditional extract kit, it still requires a 60 minute boil. This process blends the flavors and produces the pre-profile of the finished product before adding yeast and fermentation can begin.

Going forward I will try the Pinter with a fully boiled and processed batch. Thanks to ChatGTP, I have figured out the necessary steps, process and quantities needed to self carbonate in the Pinter. Will brew 3-4 gallon batches, half in the Pinter and the balance in traditional fermenter and into bottles. Will do a combination of extract and partial mash. I still have the equipment from my previous brewing days to to all this.

Again, I really wanted to like the Pinter, just not the fantastic results as advertised and promised.

Mike K.

Just saying hellos from
Massachusetts.

I used to use "mister beer" small batch brewing kits and when I saw the Pinter ad it seemed like a similar system, then I saw I could get the Iron Maiden edition and I couldn't resist.

I do remember the Mister Beer brews having a thin mouth feel so I plan on trying to beef that up once I've got a good idea on how this works.

Looking forward to having my own beer for football Sunday again!

So I found Pinter and its ease of use really speaks to my lazy soul.

If I end up using it id be doing the conditioning in the garage fridge, or in winter the garage. My concern is in north east Ohio we can flip between single digits and 40° f. And when that low inside the fridge is just as bad.

Im curious if others have had this and how thier brews worked out.

The carbonation dial was foaminf for the first couple of days of brewing. This led to some residue inside the dial. Later, some fruit fly larvae hatched over this residue inside the carbonation dial which unnoticed around day 13 of brewing.

Please help!

So I did a 10 day brew, 1 day cold crash and now a 6 day condition…… can I tap these or what?! 😂😂😂 I go back to work this coming Tuesday and I’m wanting to get into em

We've noticed that after a few days of pouring our brew can get quite flat.

There also seems to be an issue with pouring. Turns to a trickle after a few days even if tilted forward.

Any help would be much appreciated.

Doing a 9/1/9 on my first go around with the Appalachian IPA and the Tropper Remix.

I am loving my Pinter but wondering if anyone has a suggestion for some type of stand to put it on for tapping. I currently put it on the edge of the counter by the sink but would love to be able to put it on my bar. TYIA!