mcberry
Well-Known Member
This isn't entirely applicable to homebrew, more of a curiosity:
Ford Field (and I'm sure many other stadiums) have a central keg room and then has lines from there going to all the different concession stands, etc.
What techniques do they use to keep the systems balanced? I admit I am extremely new at learning about kegging and balancing so this could be a foolish question.
Do they use mechanical pumps at some point to move the beer down the lines the long distances without losing all pressure?
The reason I ask is I wonder if it is possible to have a kegerator downstairs, with taps upstairs, for example. In other words, are there other techniques to achieve needed dispensing pressure when there is no more that can be done in terms of tube length reductions, diameter increases, etc. without over carbing the beer.
Again, this is just out of curiosity as my kegging setup will be quite simple.
Thanks!
Ford Field (and I'm sure many other stadiums) have a central keg room and then has lines from there going to all the different concession stands, etc.
What techniques do they use to keep the systems balanced? I admit I am extremely new at learning about kegging and balancing so this could be a foolish question.
Do they use mechanical pumps at some point to move the beer down the lines the long distances without losing all pressure?
The reason I ask is I wonder if it is possible to have a kegerator downstairs, with taps upstairs, for example. In other words, are there other techniques to achieve needed dispensing pressure when there is no more that can be done in terms of tube length reductions, diameter increases, etc. without over carbing the beer.
Again, this is just out of curiosity as my kegging setup will be quite simple.
Thanks!
