Originally Posted by natelatte
if I force carb my beer at the recommended psi for its temperature say that magic number is 26 psi for that particular brew. Does it all get dispensed at the same pressure( turn it down to serve) or does the pressure for that beer stay at 26 even to pour? While it seems this would be a crazy pour I have yet to see a clear answer.
So, help a dummy out.
Yes, if you balance your lines, though, you'll have longer lines to counteract the higher pressure.
Generally, though, for most beers in the "kegerator" temperature zone, you're looking at 9-12 psi for most beers. Those will give you a fine pour with 6-10 feet of line. There are charts for balancing your lines, and they work well!
I keep mine right around 10 psi for most of my beers and I use 8 feet of line. My kegerator is around 40 degrees.