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How do y'all pressurize lines between the keg & the bar?
All lines, same length (the distance to furthest keg from the tap), right? Otherwise, you'd need a separate regulator per keg, right?
You need to over-pressure the keg, to overcome line-resistance, right? By which I mean: if the beer was carbonated at, say, 12 psi at 38F, but you have 20' 3/16" lines, you're going to need to run 24-30 psi (depending on pour speed), right? ...And that doesn't over-carbonate the beer?
Is there a formula/calculator to help-out with the keg-pressure math, based on line-size and length (and elevation keg-to-tap, etc.)?
Am I totally off the rails, here? Am I thinking about it all wrong?
Context: I'm drawing plans for my 1st taproom (formerly wholesale only) and trying to sort out the details of this part.
Thanks!
~Ted
All lines, same length (the distance to furthest keg from the tap), right? Otherwise, you'd need a separate regulator per keg, right?
You need to over-pressure the keg, to overcome line-resistance, right? By which I mean: if the beer was carbonated at, say, 12 psi at 38F, but you have 20' 3/16" lines, you're going to need to run 24-30 psi (depending on pour speed), right? ...And that doesn't over-carbonate the beer?
Is there a formula/calculator to help-out with the keg-pressure math, based on line-size and length (and elevation keg-to-tap, etc.)?
Am I totally off the rails, here? Am I thinking about it all wrong?
Context: I'm drawing plans for my 1st taproom (formerly wholesale only) and trying to sort out the details of this part.
Thanks!
~Ted
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