This is my real-world recommended Pinter brewing times log, based on actual batches rather than just the official timings. I use it to track how long each beer spent fermenting, cold crashing, and conditioning, along with the temperature, carbonation setting, and whether the final beer was worth repeating.
If you are trying to work out how long to brew a Pinter beer for, the entries below should give you a practical starting point. The official recommended Pinter timings are useful, but I’ve found that some beers benefit from a few extra days, especially lagers, darker beers, stronger beers, or anything that tastes a bit yeasty early on.
I also have a broader Pinter FAQ covering Fresh Press, carbonation, fridge space, storage, pouring, and some of the common problems I’ve run into.
How I record my Pinter brewing times: my schedules follow the standard Fermentation / Cold Crash / Conditioning format. For example, After Midnight 7 / 2 / 14 means 7 days fermenting, 2 days cold crashing in the fridge while still in dock, then 14 days conditioning in the fridge out of dock.
Note: a gold border marks Andy’s Pick for that beer, the version I thought worked best.
- Fermentation: the Pinter remains at the suggested brewing temperature.
- Cold Crash: the Pinter is moved to the fridge while still in dock, if needed.
- Conditioning: the Pinter is moved to the fridge out of dock.
I have a reliable fridge for fermentation and conditioning, and unless otherwise stated, I condition at 3-4°C.
En Casa (or En Casa Lime)
Mexican Lager
Lagers are often tricky as any off flavours become really obvious as this has done for me previously. Upping the fermentation and conditioning this time, I've also brought the fermentation temp down to 18.5°C. In the last 2 days of fermentation I'll increase to 20.5°C to try to clean up the yeast and leave it very clean.
Had a sneaky taste after cold crashing, crisp a d refreshing, a little hazy and yeasty before the conditioning, this should be good.
Ancestors
Best Bitter
OK, so I'm not in a hurry to brew this one, so I'm doing the fermentation for 10 days, then 2 days cold crashing to remove the yeasty note and see if that disappears. Fermentation at 19°C. Carbonation dial set to 5.
The result, there was a something just a little disappointing about this, nice gentle nutty malt and a gentle bitterness, the carbonation is a little prickly and I would like a little hop flavour (fruity, earthy or floral will do me), but I think this is as good as this Ancestors British Bitter gets.
Prostmeister
Oktoberfest Beer
Honestly not sure whether I should have scored this full marks!!
I've brewed a successful Oktoberfest beer from all grain before, and I love the style. It's a beer that needs some TLC, hence the slow fermentation and conditioning. I'm also brewing at a slightly lower temperature, held steady at 18°C, and I've set the carbonation dial to 4 because I want to try to get a really smooth beer. I'm aiming for a malty beer, a little caramel, but too sweet, with maybe just a hint of bitterness at the end.
OMG, this is an amazing beer, mild caramel, a little nutty, floral and no real bitterness. Clean and very crisp. Why the f**k is this now not available, I want to order this again. I could drink a whole Pinter of this and not tire of it. You do get the ABV with this, but its a great beer.
Ancestors
British Bitter
OK, going away, so I could only give it 7 days brewing rather than the recommended 8. It poured lovely, with a little biscuit note and a gentle hop bitterness. Crystal clear, but there was a little yeasty note. The temperature might have been too high at a tad over 23°C, so I'll try slightly cooler next time, perhaps 19-20°C, with a little longer fermentation. TIP: Move the carbonation dial down to 3-4 prior to pouring to get a smoother beer, then pop it back to up 5 after pouring to keep the carbonation in.
Snap
Pilsner
The temperature achieved was a little too high at 22°C. I'll pull it down to 18°C for the next one and give it a slightly longer fermentation. It poured with a slight haze and was very carbonated. Tasty, with a good bitterness. This fermented at a carbonation setting of 5.
Space Hopper
Double IPA
23°C for the whole of the fermentation. I didn't do the hop hack on this one and I think it was still as hoppy as the last brew, so I don't think it makes any difference.
Space Hopper
Double IPA
23°C for the whole of the fermentation. Another decent brew of this one, although it was more carbonated than previous ones. I experimented here by not cold crashing, and I think the beer does need it. I did the hop hack, taking the brewing dock off the Pinter before adding the oil to make sure all of the oil was in the beer.
Space Hopper
Double IPA
23°C for the whole of the fermentation. Much better. I did the hop oil hack on this one, taking the brewing dock off the Pinter before adding the oil to make sure all of the oil was in the beer, and it was very hoppy. I also cold crashed it for a couple of days.
Space Hopper
Double IPA
23°C for the whole of the fermentation. Not bad, but a bit yeasty. It wasn't suggested, but I will cold crash next time, even if it's not mandatory. I'm hoping it will clear out some of those yeasty notes.
Trooper Remixed
British Beer
Minimum effort on this. Temperature of 21-22°C all through fermentation, and a really decent pint, clear and very mich like the bottled stuff. Perhaps next time, I'll extend the fermentation and conditioning by a day or two, and add a couple of days cold crashing. 7/2/8 will definitely add a bit more maturity to this one. TIP: Move the carbonation dial down to 3-4 prior to pouring to get a smoother beer, then pop it back to up 5 after pouring to keep the carbonation in.
After Midnight
Belgian Dark
Vast improvement. Better temperature, kept at 22°C, and I think the few extra days worked well. If anything, next time I will bring the temperature down a touch, perhaps 21°C, and extend the fermentation by another 2 days. TIP: Move the carbonation dial down to 3-4 prior to pouring to get a smoother beer, then pop it back to up 5 after pouring to keep the carbonation in.
After Midnight
Belgian Dark
21-23°C for the fermentation. Started in a slightly cooler environment for 2 days, and perhaps came out a bit yeasty. TIP: Move the carbonation dial down to 3-4 prior to pouring to get a smoother beer, then pop it back to up 5 after pouring to keep the carbonation in.
Hazy Jane
Hazy IPA
22°C for the fermentation. No hop oil hack. Lovely hazy, fruity, decent tropical flavours. Very much like the shop-bought stuff. Next time I just want to lock in a bit more haze so I'll do 8/2/7. I'll also drop that fermentation temperature down to 19°C just to ensure that it's as clean as possible.
Punk IPA
IPA
Held a nice 22°C for this one, and it worked out well. No hop oil hack. Nice gentle citrus with a little hit of pine. Very similar to the canned Punk IPA. I think I probably nailed it on this one, but when I brew it again, I will hold the temperature at a slightly cooler 18-19°C and extend the fermentation time to 14 days, add a little more cold crashing, and perhaps extend the conditioning by a day (14/2/7) as I think a bit more of that crisp flavour will pop through. But very pleased with this.
Hazy Jane
Hazy IPA
22°C for the fermentation. No hop oil hack. OK not bad, but not great either. Looks good, decent haze, flavors are a little off so I think I just need to push the dates a little more and I'll try 8/0/7 next time.
Guinness 'Dublin Porter' (Brewers Edition)
Porter / Dark Ale
19.5°C for the fermentation. This turned out really well. The roastiness smoothed out really well, got a lovely smooth chocolate with a little kick of coffee notes, definately got this one right I think, adding longer dates will improve it slightly perhaps, but I like these timings and the results. TIP: Move the carbonation dial down to 3-4 prior to pouring to get a smoother beer, then pop it back to up 5 after pouring to keep the carbonation in.
Public House IPA
Classic American Pale Ale
Haha. This is just like me, competetely ignore the Pinter recommendations. I've brewed these types of beers from scratch and I know they need time to get the most out of them. So I'm going for 7/3/7 and holding the fermentation steady at 19°C. I have to say this was a very decent brew, lovely clean and crisp IPA with excellent clarity, sharp, piney hop character takes center stage. Also keeping that temperature down will mean that it avoids it becoming overly sweet and fruity, that clash with the crisp, resinous bitterness of the hops.
Public House IPA
Classic American Pale Ale
OK, not too bad for a first attempt. I've used the Pinter recommnded times for this one. It does have a little floral and gentle bitterness, I'd like that bitterness to be a little crisper. I'll up the values for the next one and add a cold conditioning part to lock in that bitterness.
Golden Grove
Belgian-style wheat beer
Brewed at 21°C. First ever attempt as a light Belgian ale, and this turned out not bad, its very hazy (perhaps too hazy!). I think its a little overly sharp (I do prefer to taste the base beer), and it does taste a little yeasty for my liking. Next time I will slow the fermenetation down (10/2/14) and a tad cooler (19°C.), I think it will be cleaner and crisper with a gentle citrus flavour and a bit of that famous Belgian spice coming through.
Guinness 'Dublin Porter' (Brewers Edition)
Porter / Dark Ale
OK, it makes a beer in 11 days, which is very good by my homebrewing standards and the pint isn't too bad, just lacks something, a bit of body and no getting as much sweetness as I was expecting. Definately going to add a little more firmenation time for the next brew and condition it longer, I brewed this at 21°C, I might aim for a little lower next as I wonder if the yeast got a little stressed at that temperature and didn't ferment as well as it should have done.
Lagunitas Sumpin' Easy (Remixed)
American Pale Ale
Brewed at 20.5°C. Actually not a bad pint from the Pinter Recommendations, could be a bit cleared, a tad more flavoursome and smoother. NExt time I'm goig for 10/2/10, that should give me a cleaner, slightly smoother, maybe a little less “fresh and lively” pale ale. I'll try it after 10 days conditioning, bt I am prepared to move this to 14 days if I think the citrus and pine should be a little softer, I'll just drop the temp a tad too to 19°C.
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