Hello,
I am trying to get into kegging, and am slowly realizing how much initial planning there is to get started. Right now my biggest question is in regards to forced carbonation and beer lines. All the information I am using is from:
http://hbd.org/clubs/franklin/public_html/docs/balance.html
Case #1.
Fridge temp = 38F
Faucet height from keg = 2 ft
Volume of CO2 desired = 2.5
From chart - CO2 pressure = 11.2 psi
Using a 3/16 ID line with 2.7 avg resistance:
Beer line length needs to be about 3.4 ft to have serving pressure of 1 psi.
Ok, so thats totally doable... HOWEVER, let's assume theoretically, i only have a 1 keg fridge (i know, crazy). And now i want to serve a low CO2 volume british beer.
Case #2.
Fridge temp = 38F
Faucet height from keg = 2 ft
Volume of CO2 desired = 1.8
From chart - CO2 pressure = 3.9 psi
Using a 3/16 ID line with 2.7 avg resistance:
Beer line length needs to be about 0.7 ft to have serving pressure of 1 psi.
That wont do, so changing to a 1/4 ID line with 0.7 avg resistance:
Beer line length needs to be about 2.7 ft to have serving pressure of 1 psi.
That's more like it.
So basically, my questions are these:
1. It seems like once you pick a specific beer line length, you are pretty much stuck to a specific volume of beer. So are you master keggers always switching around line lengths and diameters to adjust for different volumes of CO2? In my example, i'd have to have two different beer lines, and just change them out for different styles of beer. I suppose i can change the fridge temp, but that doesnt seem to make *all* that much of a difference. Kegging seems like it can be a big pain in the butt if you want to serve different style of beer.
2. What difference is it going to make whether i use 3/16 ID or 1/4 ID line besides line length?
Thanks!!
I am trying to get into kegging, and am slowly realizing how much initial planning there is to get started. Right now my biggest question is in regards to forced carbonation and beer lines. All the information I am using is from:
http://hbd.org/clubs/franklin/public_html/docs/balance.html
Case #1.
Fridge temp = 38F
Faucet height from keg = 2 ft
Volume of CO2 desired = 2.5
From chart - CO2 pressure = 11.2 psi
Using a 3/16 ID line with 2.7 avg resistance:
Beer line length needs to be about 3.4 ft to have serving pressure of 1 psi.
Ok, so thats totally doable... HOWEVER, let's assume theoretically, i only have a 1 keg fridge (i know, crazy). And now i want to serve a low CO2 volume british beer.
Case #2.
Fridge temp = 38F
Faucet height from keg = 2 ft
Volume of CO2 desired = 1.8
From chart - CO2 pressure = 3.9 psi
Using a 3/16 ID line with 2.7 avg resistance:
Beer line length needs to be about 0.7 ft to have serving pressure of 1 psi.
That wont do, so changing to a 1/4 ID line with 0.7 avg resistance:
Beer line length needs to be about 2.7 ft to have serving pressure of 1 psi.
That's more like it.
So basically, my questions are these:
1. It seems like once you pick a specific beer line length, you are pretty much stuck to a specific volume of beer. So are you master keggers always switching around line lengths and diameters to adjust for different volumes of CO2? In my example, i'd have to have two different beer lines, and just change them out for different styles of beer. I suppose i can change the fridge temp, but that doesnt seem to make *all* that much of a difference. Kegging seems like it can be a big pain in the butt if you want to serve different style of beer.
2. What difference is it going to make whether i use 3/16 ID or 1/4 ID line besides line length?
Thanks!!