Wow. Thanks for the responses and Wortmonger....KEEP THE FAITH. This has been without a doubt the most interesting college football year by far. No one thought the Sooners would win it all in 2000. Hey, stranger things can happen. I agree, we are not "there" yet, but with Sam, I think we're heading in the right direction.
OK. The serving line is a cobra tap, about 5 feet long. Discharging PSI is about 8 to 10. I do clean out the serving line every other keg and all the hoses and stuff stay inside the kegerator hooked up all the time. By conditioning, I'm refering to aging, I guess. On bottles, that would be priming and then storing for 4 to 6 weeks and on kegging, it's simply racking to keg, hit it with CO2 to get rid of the air and letting it sit out for 4 to 6 weeks and then at least one week in the kegerator for carbing at around the same exit psi. Have one regulator and a two way splitter so psi stays the same. I get a good pour and slight head with anything other than the weizens, that requires a little more psi. My LHB has said the same thing, that the brews seem better out of a bottle. Now, my serving temperature is a little on the cold side. Interesting side note form abracadabra, I too have thought that my bottled brew could use some sweetning up, but the kegs have been a lot better. I know I have to drink some water with the bottled brews after 3 or 4 of them but not so with the keg. Now, CO2 is CO2, correct? Whether is man made or yeast made, but there could be different sizes. Maybe the smaller CO2, found in bottles, has an affinity for water, and since there would be more surface area with lots of smaller bubbles versus the larger bubbles????
Man, I'm surfing here..................