Originally Posted by spotter
-Line balance. 25' feet is a pretty good distance for 1/4 ID, 30' is getting a bit far.
-Access. I don't have easy access to the back of my faucets with my in-wall setup. I spent a LOT of time thinking about this.
-Condensation. With cold shanks and lines the the area inside the wall can become a mold factory over time.
-Cold enough. I had to move the reservoir to the freezer and use glycol to get the entire length of the lines cold enough.
-The last foot. Where the lines separate to go to each shank is where it's hardest to keep everything cold, well insulated, and condensation free if you don't have plenty of access / space.
Yeah, I think I've got the problem with the back of the shanks licked. I was planning to enclose and insulate the box where the lines come out of the wall, so from keezer to tap, the lines are always insulated, either inside the trunk line, or inside the tap box.
To counter the line balance problem, couldn't I just use a larger (3/8") ID line, with a short length of choker line between the trunk and shank?
What are you using to pump your glycol, and how did you insulate your trunk line?