The Pinter \\ 5 Tips For A Clearer Beer

[@MusingOfaMan]

The Pinter has kinda taken over the channel recently. So much so, we've made a playlist of videos. Check it out here: kzbin.info/aero/PLBK2-D2DYP3ZvpoNS5XfcT47qadA_0ezL

[@RSturtleness]

Great vid. Just got my Pinter and am 3 days into the brew. Really looking forward to my first pour. Thanks for all the great tips.

[@mrthomas394]

Blimey Charlie pal you are seriously good in front of camera... And a great video 👍

[@MusingOfaMan]

That's very kind of you buddy. Been in entertainment pretty much my whole life so I apply the same ethic of performance into the whole process from script to editing. Lovely of you to say. 🙏🏻

[@mrthomas394]

@@MusingOfaMan just got a Pinter for Xmas and been doing a lot video tutorial stuff on here and yours are definitely the best with clear informative content told from a real world point of view' with the very classy perfectly timed comedy inputs... Well done sir you have another subscribtion 👍

[@Jango1989]

Overnight cold crashing has helped my beer so much.

[@byronspurs]

Thanks for all you’re tips on conditioning with the Pinter, they worked a treat🍺

[@leegriffiths312]

Great vid! Subscribed and I’m buying a Pinter!

[@Waiting_For_James_Mate]

What if you intend travel with the pinter? How long should it be left once arrived at destination before pouring?

[@MusingOfaMan]

@@Waiting_For_James_Mate that’s a great question and one I wrestled with some time ago. Minimum of 24 hours after getting it in the fridge wherever you are. However, the worry of vibration in travel increasing the pressure to valve failure lead me to a solution from U-Flow which you can see here: kzbin.info/www/bejne/fF6ploFprqd3ma8si=IKyuHF82nbH6-sQX

[@Class68driver]

Nothing wrong with a Hazy brew, sadly judging by the Pinter Facebook page people are expecting to get clear pints just like the Carling they usually drink. Patience is the key, you should always go for the extended brewing and conditioning times. I recently did the fresh Republic lager and I brewed/conditioned it for one month and it was lovely. You can get a pretty quick turnaround with the shorter brew/conditioning times but you don't get as good a quality beer. The only real problem with the Pinter is that unless you tinker with the recipe it is very difficult to achieve the advertised abv. I always add extra malt or brewing sugar to achieve a nice alcohol content. Nice video, the Pinter is a good bit of kit but you really need to experiment with it to get the best out if it. Cheers 🍻

[@charlesbs7]

One further tip. When cold crashing and conditioning, place the beer in the bottom of the fridge. This is the coldest part and can be as much as 3 degrees cooler than the top. Take note Mr Man Musing 🙂

[@MusingOfaMan]

Top tip right there. Note taken. 👍🏻

[@in-flightvideography8700]

What are your tips for mixing the Pinter press? Some say to mix outside of the vessel. Would you do the same? Cheers

[@MusingOfaMan]

Personally, yes. I’d get a 5L Water bottle and use that. Just ensure that you sterilise it prior to mixing. Also, if it’s a thick press pack, warm the actual pack in a bowl of warm water first to help thin out the viscosity. Mixing in the bottle means you can assure you’re fully mixed.

[@RyanSmithSounds]

Sounds like a great way of doing things. Thanks! 🙏🏻

[@donaldstewart8774]

Hi there how do I titen the tap as is leaking like mad

[@rosscraddock6241]

Just brewing my first Pinter, I will cold crash as I’m lucky enough to have a spare fridge.... do you cold crash for the last day of the brewing or in-between brewing and conditioning?

[@MusingOfaMan]

Yep, the latter. In between. See it as an extra brewing day. Albeit, a day to kill off the yeast prior to conditioning.

[@alwayshungry1169]

cold crashed mine from 19 degrees C brewing to 0.5 degrees C in a dedicated fridge with nothing else in it. Then lay flat for conditioning at 1.5 degrees for 3 extra days beyond the tags recommendation. RESULT.... was crystal clear beer, rounded and in depth flavour with the perfect carbonation. You can raise temperature on tapping day, to around 4 degrees (or whatever temp you like your beer) You can pick up a second hand under counter fridge for around £25-30. set it to highest number, which is coldest setting. Had perfect beer, you would swear it's from a Pub.

[@alwayshungry1169]

I would also highly recommend those carbonation dial extenders, means you don't have to keep moving Pinter around to dial it up or down, easily found on a well known auction site. Less disturbance means clearer beer.

[@snabiedrumful]

When you release the air at the back to the off position, do you put it back to carbonated position until the next pour. I did it that way and it was kinda flat after the first few days.Help appreciated. Like your entertaining videos.

[@alwayshungry1169]

I dial it back to carbonated as soon as I finish a pour, but the dial extenders make it so much easier, you don't have to keep disturbing your Pinter to dial it up or down.

[@robertpotter4779]

Can you help me , ive used the pinter a couple of times and I've always had a problem getting the docking station on. Now I'm on my third press I cannot get the docking station on now. I press down and turn it and it doesn't lock on and just comes off. Ive noticed that after the station coming off the pressure top has turned about a 16th of a turn. Whatever I do I turn the cap back to the position where the arrows align it still won't lock in position. So I've got a full tank full of mixture and I can't fit the dock its as thought the pressure top is to low and the dock won't fit in the lugs of the dock. Regards Robert

[@MusingOfaMan]

Funilly enough I had just this issue on my last brew. I found placing the dock on the floor and docking it that way helped. Definitely something to do with the pressure built up during the first shake I'd say. Give that a try.

[@christianvann4222]

My dad always says don't drink with your eyes...good tip in general 😂, but always have a taste first. If it tastes nice it doesn't matter if its hazy, I really dont understand the obsession some people have with clarification!

[@donhowat9713]

Myths Legends and Facts. Fact. Baint Beer....Cider. My old man went into a west country cider pub in WW2 (perhaps something like the Tuckers Grave Inn) with some of his pals, later to become flight crew of a Sunderland. They asked for pints of beer, and were told "Baint Beer...Cider" Having been served up a very cloudy brew, orange in colour, having little choice and no doubt wondering what would happen tomorrow gave it a go. They had a "few pints" and left to ride their bicycles back to base. The story goes, when the fresh air hit them, they were unable to walk, let alone ride their bikes. Legends. See comments regards adding a bit of sugar to up the LBV ! and take care, drink responsibly, yeah right. Legend. In recent times, I learned of a lady that had asked for a pint of cider in a similar establishment. The land lord refused, only serving a half of cloudy cider. She took the land lord to court, won her case for equality, and went back to the hostel. She asked for a pint of cider, and the land lord obliged by serving her two half pints of the cloudy brew. Land Lord Legend. Myth: "a widely held but false belief or idea" AKA cloudy beer or cider is dodgy. Back on track to the Pinter, I think this is a great product, it has legs, great vids from the company, and amazing feedback when contacted. DH.

[@thebrokepetrolhead]

I enjoyed this video very informative, I am myself a pinter nerd but always make a mess. I have been watching this channel called chef le off duty I would recommend checking it out.

[@alexgoonie3320]

I don’t mind it, my m8s first impressions on the other hand I’m not so sure.

[@ayecarambapoker]

Haha - thanks for the apology!! Funny that you mention spreadsheets- a friend uses one to track the weird and wonderful beers from the GBBF and other festivals that we get to

[@jgrav1205]

All beer was hazy, unfiltered and unfined originally.... go hazy or go home....