hypergolic
Well-Known Member
Should I be safe starting with 20 feet on each tap? And working back from there?
Any objections to doing three 16' lengths for my three faucets, splitting up my 50' coil? I'm thinking hard about ordering a 3 way secondary regulator and adjusting the pressure for each keg to work the various volumes. I don't feel like storing or changing different line lengths to suit the beer style. I don't mind turning a regulator knob to the appropriate setting.
With that in mind, does anyone have a pressure calculator based on fixed temp and line length to adjust the volumes of CO2?
16' should be good for average serving temps and carb levels, but you might need longer if you plan on warm serving temps or high csrb levels. FWIW mine are 18', I keep everything at 40°F, and I've carbed and served up to 2.8 vol without any issues.
The line length won't change your carbonation level. To figure out the required pressure you only need the beer temp and desired carb level. This chart is pretty handy-http://www.kegerators.com/carbonation-table.php
I've seen the chart and I know the line length doesn't impact the carb volume, just whether or not the faucet is going to pour lovely beer or give me a foam facial.
Gotcha. I don't know of any line length calculators that I'd trust. Every one I've seen calculates the length needed to achieve a flow rate of 1 gal per minute, which is often too fast for serving temps over 38F or carb levels over 2.8 vol. It's a much more complex and dynamic situation than most people realize, so I'm not even sure an accurate calculator for varied pour speeds is even a feasible thing to create.
With all the calculators out there telling you how long your line length should be based on given inputs/constants, you'd think the algebraic formulas could be worked keeping line length constant and outputting a CO2 pressure.
Without having multiple sets of spare lines around, what's the solution? Longer lines than necessary for most brews and deal with a slower pour?
Without having multiple sets of spare lines around, what's the solution? Longer lines than necessary for most brews and deal with a slower pour?
I don't mind the slow pour. I posted on another thread that I have time for beautifully poured, properly carbonated beer.
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