I've been enjoying putting my beer into the Pinters and serving from them. They fit nicely in the fridge, are easy to fill and move around, and now that I am priming them properly they are pouring nicely, just have to be careful and gentle with the first couple of pours to avoid lots of foam.

I'm still rocking my Gen2 Mash & Boil. Best $250 I ever spent for what I've gotten out of it with no fuss. What's the gen2? I remember an epic thread when the mash and boil first started selling for 250. I've got a m&b, but don't know if it's gen2. What's the difference? The m&b is what...

I'm still rocking my Gen2 Mash & Boil. Best $250 I ever spent for what I've gotten out of it with no fuss.

I have a Guiness clone like thing going.

Just a guess, but if you have not drained out the old batch, and the pressure dial is still at 5, it may be under pressure still. Turn the pressure dial to 1 and it will vent out the pressure. Then try it again. The funky cone shaped thing that attaches to the lid may do some safety feature stuff wh...

It's "fish sauce" that is in traditional Kimchee. It's fish of some type (various things are used), salt, water, and it ferments for a couple of years. So, in traditional kimchi it's not only flavor, but also kind of like a starter of sorts, as it helps with the fermentation.

It may compact down as fermentation continues. You can stick a small wedge (shim) or thin piece of wood or what not under the front of the fermenter so the spigot is raised, that will help settle things more towards the rear of the fermenter. Just be careful and don't make it too crazy tilted.

Also, FWIW, I realized when cleaning it and running solution through the tap that I could have just turned the pressure knob from 5 to the off position and then gotten gravity pours like a cask. I didn't really have to pour into a pitcher to get the rest out. It would have lost carb over time but so...

FWIW I now know that you should use more priming sugar that I did to prime the pinter. I'll probably go with 2oz or more next time. It all worked great until it didn't. I ended up with about 3 pints that wouldn't pour due to the headspace not having enough pressure. The beer itself was fine. But I h...

I threw 14 of the larger sized Dominos Dots in there, so that's something like 1.7oz of sugar. Pours today have come out nice so far so good. If it was a Belgian or a Wheat beer I'd want to use more, but this is good for this beer as long as it keeps coming out of the thing when it gets near the end.

I poured myself my first pint from the Pinter I used as a self-priming keg (remember I didn't ferment in it, I just added fermented beer + priming sugar). I was careful with pulling the handle and got a nice pour without a lot of foam and the beer itself is awesome, it was more or less a fat tire cl...

They switched to 5g packets of Coopers yeast (which is good yeast) a good while back, and are also now using Coopers recommend instructions. They are also now selling the 3 gallon "mini cooper" fermenters again, those went out of production for a while, but I'm glad they are back because I...

Nothing yet. But soon something will appear.

My impression is that you have to be very gentle when pulling the tap for the first couple of pours, and then it will settle down. But you can always move the dial from 5 to something lower to release some pressure as well.

Yeah that dock captures the trub, and when you take it off the "lid" you attached it to will seal, it has a valve in there it connects with. You clean that up and then set the pinter itself it down on its "feet" after that, and it becomes a little British beer engine of sorts. Fo...