taps direct from cold room vs running lines

[barleyfreak]

In the course of designing our brewpub it was recommended to me by another brewer that if possible, run the taps directly out of the side of the coldroom instead of running glycol trunk lines, etc. We're able to accommodate this in the design and before plunging in my question is -- is there any disadvantage to running the taps direct from the coldroom?

thx,
dave

[einhorn]

The only one that I could see is that your cold room might be held at warmer temps.

[brewmaster 2011]

We have ours coming directly from the cold room. The cold room is 30*f-34*f. Disadvantage is some co2 break out in the beer lines if the a beer hasn't been poured for a while.

[barleyfreak]

Thanks for the responses. Temp should not be an issue -- plan is to have it ~ 36-38.

Brewmaster2011 -- when you say "a while", how long do you mean? >24 hrs? Less?

thx,
dave

[brewmaster 2011]

12-24hr. But we seam to a little co2 break out at the faucet cause of the temp change until the faucet cools down.