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Old 04-16-2012, 02:37 PM   #521
KirkD
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Nov 2010
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Quote:
Originally Posted by pfowl01 View Post
Hello all,

I just read all 52 pages of this thread......wow, thanks bobby! Being new to brewing I do have one question though....
If I'm shooting for a balanced system and using 10' of 3/16" line on say 10-12lbs of psi does it matter what kind of end I have on it? Can I use a picnic tap on that or would I have to use something else?
I am using a picnic tap on the end of 10' @12psi and it works great.

 
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Old 04-16-2012, 04:51 PM   #522
TTUBOB87
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Apr 2012
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This includes no shaking correct? I can just set it to 12 once it's cold with no shaking and wait a week or 2 and it'll be good?

 
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Old 04-16-2012, 05:04 PM   #523
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Quote:
Originally Posted by TTUBOB87 View Post
This includes no shaking correct? I can just set it to 12 once it's cold with no shaking and wait a week or 2 and it'll be good?

Likely it will be closer to 2-3 weeks. However, 1 week might be good enough for your tastes. It never hurts to sample every now and then.

Also, @ 12 PSI, be careful of putting your temps too low. C02 volume might be too high if your temps are in the mid to low 30s. Of course, this depends on your style of beer too.
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Old 04-18-2012, 10:59 AM   #524
D-urb
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I read some of this when I first started kegging and then took some advice from my LHBS and came up with my own strategy that's worked pretty well so far. I hook it up at 30 psi and lay it on it's side and roll it back and forth until it stops hissing. This is when it's already cold, BTW, I put it in the night before I start carbing. I then put it up for a few minutes and come back and do this a couple of times. I leave it overnight ~12-16 hrs and then turn it down to pouring pressure. It's usually pretty good by day 3 and optimal by days 5-7.

 
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Old 04-19-2012, 12:23 AM   #525
Spintab
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I've been looking for a link to one of these forever. Anyone ever used one? I mentioned this whole thread to the owner of my LHBS a while back and he raised an eyebrow to having to balance line length. He asked "if it's such a big deal, why do these exist?"

http://morebeer.com/view_product/558...aucet_Assembly
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Old 04-19-2012, 04:47 PM   #526
socalhomebrewer
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Love this thread.

 
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Old 04-19-2012, 06:02 PM   #527
KirkD
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Nov 2010
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Quote:
Originally Posted by Spintab View Post
I've been looking for a link to one of these forever. Anyone ever used one? I mentioned this whole thread to the owner of my LHBS a while back and he raised an eyebrow to having to balance line length. He asked "if it's such a big deal, why do these exist?"


http://morebeer.com/view_product/558...aucet_Assembly
Companies make a lot of products that are not "the right way" I fought foamy taps for years and was never able to get good advice at my LHBS nor the beer distributors. I even called a bar supply company years ago and they could not tell me whay at any pressure I have foam. I put a 10' on per this thread and problems went away. So try both and let us know what works for you.

 
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Old 04-19-2012, 07:12 PM   #528
brew2enjoy
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Quote:
Originally Posted by Spintab View Post
I've been looking for a link to one of these forever. Anyone ever used one? I mentioned this whole thread to the owner of my LHBS a while back and he raised an eyebrow to having to balance line length. He asked "if it's such a big deal, why do these exist?"

http://morebeer.com/view_product/558...aucet_Assembly
Technically, those would work at a lower serving pressure. It would be nice for an outdoor party or something like that. The purpose of longer lines and "balancing" the system is so you can serve with the same pressure required to keep proper C02 volumes.
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Old 04-19-2012, 11:17 PM   #529
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Yeah, the only way to use those mounted faucets is to temporarily drop the pressure. It's a compromise for having a portable serving system but it's not a valid argument for leaving all draft systems unbalanced. Screw that snarky LHBS guy. Coopers sells a million prehopped extract kits and I don't think they should be made either.
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Old 04-24-2012, 08:11 PM   #530
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Quick question I'm hoping someone can shed some light on:

I erroneously left my freshly kegged Franziskaner clone at 28 PSI for a couple days (no shaking, just set it and left it) before dropping it down to 18 PSI. Now, a week later (2 days at 28 PSI and 5 days at 18 PSI), I wasn't expecting it to be ready carbonation-wise given the time it took with the Pliny clone I put on at 12 PSI, but lo and behold it actually already tastes and feels great!

I'm curious: might a couple days at a higher PSI, followed by 4-5 days at serving pressure, act as an effective means of speeding up the set it and forget it method of keg carbing?

(P.S. With 10 foot lines 18 PSI is pushing the the limits of serving pressure for my setup, but I've found that if I half or three-quarters cock the tap handle, I can still get a really nice pour with a solid but not excessive head; I have the Pliny clone at 14 PSI now, as the original 12 PSI poured a little slow and after two weeks was not carbed enough for my tastes).

 
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