Draft system balancing

[browncoat]

So I'm coming off a short hiatus from brewing. (about 7 months.) My draft system was pretty much just throw together with various tubes, clamps, fittings etc. I just got a pale ale into the primary and wanted to do this one right.

I actually looked up some data and decided to test my rig. Here's the procedure I used:

1. Set pressure on regulator
2. Attach gas line to keg (Full of sanitation solution)
3. Open valve (clean the lines as well as the faucets)
4. Measure time to fill up a pint glass.

I found that my system:
at 5 psi took 12sec and 14 sec between two kegs.
at 10 psi took 9 sec and 10 sec
at 15 psi took 7 sec and 8 sec.

Both beverage lines are 6 ft, 3/16" ID tubing to regular sanke faucets. The faucets sit about 3 inches higher than the tops of the kegs themselves as I have them going through the door of the fridge.

Here's my question. Does this seem high? When I first started and even now I see things that you should dispense at 5 psi, but this seems like it will take too long. Will the fact that this was a non-carbonated beverage skew the results? Thoughts?

 

[Changeduser123]

What beverage do you plan on having on tap ?
I am not sure the time to pour a pint should be a parameter to choose the pressure.

Usually, you decide on:

* the temperature
* the volume of CO2 you want in solution.

Using a table (that you can find in the stickies), those 2 parameters will give you the correct pressure to apply.

Then, to balance this pressure, you will need to adapt the length of the beverage line.

Once all this is done, you can just witness the speed to fill-up a glass, without really being able to change it.

Hope that helps

 

[browncoat]

I have an IPA that will go into the keg in about 2 weeks or so. Just reading on the 'net that a proper beer should be poured in 7-8 seconds, and I've never really time mine.

I've read and re-read the force carbonating stickies and I understand them. In the end, it doesn't matter how long it takes to pour, just filling time while I'm at home and the kids are napping.

 

[rockytoptim]

Both beverage lines are 6 ft, 3/16" ID tubing to regular sanke faucets. The faucets sit about 3 inches higher than the tops of the kegs themselves as I have them going through the door of the fridge.

Here's my question. Does this seem high? When I first started and even now I see things that you should dispense at 5 psi, but this seems like it will take too long. Will the fact that this was a non-carbonated beverage skew the results? Thoughts?

5 psi sounds low to me. Most of my beers are carbonated to 2.4 volumes of CO2. My beer temp is 37 deg F and I run 10 psi on my regulator. On my freidge with taps in the door I use 10' of 3/16 in line. I get good flow and no foaming issues.

Here is what I would do. Once you get a beer kegged, carbed and ready to go put about 15' of 3/16" line on your tap and pour a pint. Is flow good and is there too much foam( foam shouldn't be a problem with longer lines)?

If you wan't more flow cut a foot of your line and do another pour. repeat until you get the results that you want. As you shorten the line flow rate will increase and foaming will increase as well.

Below is link to CO2 volumes chart

CO2 Volumes

 

[browncoat]

Here is what I would do. Once you get a beer kegged, carbed and ready to go put about 15' of 3/16" line on your tap and pour a pint. Is flow good and is there too much foam( foam shouldn't be a problem with longer lines)?

If you wan't more flow cut a foot of your line and do another pour. repeat until you get the results that you want. As you shorten the line flow rate will increase and foaming will increase as well.

Below is link to CO2 volumes chart

Probably what I'm going to do. MIght even redesign the gas supply system as I normally have an IPA and a Stout on tap at the same time. THanks for the info.

 

[WHYB]

Here is some good info:

http://www.beersmith.com/blog/2011/07/14/keg-line-length-balancing-the-science-of-draft-beer/

 

[Chemkrafty]

I love this topic and am always amazed at the misinformation that propagates around the web...

Here are my 2 cents. The pressure never changes. Don't play the serve at 4-5 psi, store at proper pressure game. At 39F (the typical commercial beer cooler) many beers will be carbed up properly at ~14 psi. Go ahead and use rockytoptim's table.

Do not do the force carb game. Set it at the proper pressure and let it carb. Overcarbing is too easy to do with CO2 and a PITA to remedy. Once its properly carbed, you serve at that pressure.

You may then ask, "What do I do to control the foam?" Well, my friends, you control line length as previously mentioned. You have to adjust for the difference in height between the keg and tap and for the pressure in the keg. I would follow the advice given (again) and start with the long hose and cut it down 4" (or 1') at a time to get the perfect pour. Industry defines this as 1 gal/minute which is about 5-6 sec per 12 oz glass. You are better off to leave it slightly longer if you run different pressure beers through the same line. Too long slows the pour, but too short gives you lots of head.

I'll never understand why all the kits come with 5' lines. While the calculation comes out to be close, you really need 6-8 ft of line for a picnic tap to not foam all over creation. Best of luck with your setup. If you have specific calculation questions for your system, feel free to PM me.

 

[browncoat]

Thanks for the info guys. Got a couple of weeks to mull things over. Good to get back into the swing of things.