Originally Posted by ranch
This is all very helpful. But when I measure my lines, do I want to drop all of my pressure by the time the beer hits the faucet? I don't imagine this would be right, so how much pressure should I aim to have at the end of the line? 1 psi? 2 psi?
and please help me to make sure I understand this: assuming I want to go for the 2.4-2.6, my fridge is 38 degrees, so I want to use about 11.2 psi (by that website I posted previously). So, lets say I'm aiming for 1 psi at the faucet:
10.2 psi / 1.81 (psi/ft) = 5.64 ft. of 3/16 ID line.
Is that the right math? What should I assume for the height of the faucet above the keg, or is that negligible?
I'm ready to cut line for my Sanyo, and I've done my balancing math, and am double checking my math vs. others experiences.
First of all, the math in this post is not equal to the equation shown on the link. I know, probably too late now for Ranch to use, but when someone else does a search...
"Calculating length of beer line
Once you have established the CO2 pressure on your keg, you can determine what length of beer line you need to balance the system. The basic premise is that we need to drop nearly all the pressure between the keg and the faucet, leaving 1 psi to actually get the beer to come out. The formula for calculating the line length is:
L = P - (H * .5) - 1
* L = length of beer line in feet
* P = pressure set on regulator gauge
* H = Total height from the center of the keg to faucet in feet
* R = Resistance of line from the following Resistance Table
* 1 = this is the residual pressure remaining at the faucet *
* If you need a higher dispensing pressure to increase the dispense rate, use 2 instead of 1.
This formula determines what line size & length to use to drop all but 1 psi of pressure, leaving just enough to dispense the beer."
By the numbers given for the height above keg, carb level CO2 volume vs. serving temperature, and 2.7 for 3/16" line loss per foot of hose, I get this:
L = P - (H * .5) - 1
11.2 - (2 x .5) - 1
11.2- 1- 1
3.4' or 3' 4.8" of 3/16" line.
NOT 5.64 of 3/16" line.
NOW, .... what gets me is what to serve an IPA at for Carb Volume,
"Beer style Volumes CO2 Beer style Volumes CO2
British-style ales 1.5 - 2.0 Porter, Stout 1.7 - 2.3
Belgian ales 1.9 - 2.4 European lagers 2.2 - 2.7
American ales & lagers 2.2 - 2.7 Lambic 2.4 - 2.8
Fruit lambic 3.0 - 4.5 German wheat beer 3.3 - 4.5"
Like, 2.0..........? ???