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Old 09-04-2013, 03:32 AM   #101
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So, if it says I should have 5 feet of line, but am using 10, I shouldn't have any problems??? Can you have too much line?

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Old 09-04-2013, 04:37 AM   #102
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Ten foot lines would simply result in a somewhat slower pour.

But I would look askance at any "calculator" that suggests five foot lines are proper...


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Old 11-05-2013, 01:45 PM   #103
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amazing bearcat, thank you!
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Old 12-28-2013, 03:02 PM   #104
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Just bookmarking for future reference, lots of good info here for when I setup my system soon.
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Old 02-22-2014, 05:43 AM   #105
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First off Bearcat, thank you for your efforts in creating this spreadsheet!! Your spreadsheet looks like a solution I need... but I'm afraid I can't figure out how to use it. I'm plugging in the numbers but I'm not exactly sure how to fill out a couple of them... I'd greatly appreciate any answers dumbed down as much as possible:

ID of my beer line: I measured and am getting about 3.5/16 with my tape measure but on beverage it says my tower came with 3/16

I've read quite a few things on CO2 volume, and they all make me feel pretty stupid. Currently I have a keg of Stone IPA, I don't understand how to figure out this part for the spreadsheet... Do I control this, or did Stone? it makes not sense to me.

Shank bore: I can't find this info on beverage factory, and don't know how to tell??? I assume i would be 3/16 too?

So the figures I plugged in are

Am i reading this right? I'd have to go up to 40 degrees for a good pour?

I have about $1000 invested into my kegerator, wasted so much beer and time, and honestly I just want to enjoy a cold foam free glass and just enjoy the fruits of this labor

When I decrease the last figure from 40" to 25.5" it looks like I can have it at 34 degrees at 7.5 psi for frosty perfection? before I go cutting my beer line to 2 feet and potentially shooting myself in the foot. Could you help me out?

Thanks again, can't wait to use this thing
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Old 09-29-2015, 04:41 PM   #106
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posted for future reference

also I just did a quick test and for the beers I have ran red / brown lager the calculations where more so spot on to what I needed to run!

The only off measurement I seem to have found was for the cream ale I had, the c02 was separating at 14 psi once I upped it to 16 psi it cured that however the poors where way to fast fot a 66" line (5.5ft or so) I ended up with 8ft lines as a good match combo.

HOWEVER every brew will be slightly different which must be kept in mind.

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