Length Matters...

[Yooper]

Cut out the off topic chatter, please. If you don't like something, please feel free to use the "report this post" button to bring it to a moderator or admin's attention, but we generally do NOT allow chatter in these brewing forums (that's what the "chit chat" area is for). I'm leaving the posts, as there is some actual information in them, but please refrain from making snide remarks and off topic remarks in the future. In other words, stay on topic, or don't post anything at all. Thanks.

Anyway, one of the things to keep in mind with those calculators are for when time is money, such as in a bar. You want to pour a beer as quickly as possible. Also, the temperature is cold and the beer is not particularly highly carbed. The only disadvantage to longer lines at home would be a slightly slower pour, that might take a second or two longer to pour a beer. The advantages, though- no wasted beer due to foaming, predictable pours for a variety of carbonation levels, etc- far outweigh the extra two seconds to pour the beer.

I don't know of anybody who has 10-12' lines who wishes they were shorter!

 

[PRE66_6TART]

Snide remark deleted. Sorry

 

[ballsy]

Would these rules pertain to a picnic style tap as well? The kit I bought is coming with "4' picnic tap and dispensing hose" and this is making me want to buy 10'.....

sent from Galaxy S4 after a few beers using homebrew talk app

 

[Homercidal]

Would these rules pertain to a picnic style tap as well? The kit I bought is coming with "4' picnic tap and dispensing hose" and this is making me want to buy 10'.....

sent from Galaxy S4 after a few beers using homebrew talk app

Yes.

 

[ballsy]

After a lot of research, there are plenty of people who have fine pours w/ 4-5 foot tubing as long as one is flexible on colder beer temps, I prefer colder. My keezer is set to 2.5deg C, and keg at about 7 psi and get really good pours, keep on side for no head, and pour to center if I want about 1/2 inch head. My limitation would be higher co2 vol's but 2.0-2.4 is fine for me until I get a tower.

sent from Galaxy S4 after a few beers using homebrew talk app

 

[DeltaNu1142]

I'm bumping this thread to see if I can get my keg balance right... this is my 2nd (or third?) kegerator, so I'm not new to the game. In fact, I used to have this incredibly sophisticated spreadsheet to calculate line length based on beer type, desired CO2 volumes, etc., etc... that I usually ignored in favor of the "just use what I've got because I want to drink beer" method. So here's my question...

What is the right way to arrange slack in your beer line?

I have a 1/4 of Lagunitas IPA right now. I like my beer at 38-39 deg F, and the carbonation is spot on, IMO... however, I'm running a really short line (like 3') which results in very fast pours, the first pint of which is usually half foam. Subsequent pours and growlers/pitchers are good--great, actually. Carbonation is great and sustains really well. The only reason I'm using line that short is that I wouldn't know where to put 10' of line in my kegerator. How would I arrange it? Vertical loops? I've always understood high points, or points higher than the faucet, to be bad. Would horizontal loops be better?

What do you do with your 10' of beer line?

 

[StLouBrew]

DeltaNu,

I hadn't put much thought into it, nor given it much attention. My lines are just dangling about where they've come to a natural resting place. I do recall reading a post from someone who said that they coil theirs neatly upon the top of their kegs. That seems like it would provide a more consistent resistance.

Cheers

 

[day_trippr]

I run 12' lines on my 6 faucet tower keezer. Figure a foot of line up the tower column, roughly 3 feet from tower base to each keg, leaving just as roughly 8 feet of slack. This is tie wrapped in a neat coil that tucks just inside the keg rubbers. I'd add a pic but I'm about 3000 miles from home catching rays and fruity rum drinks in the Bahamas

Cheers!

 

[DeltaNu1142]

OK--I'm overthinking it, I suppose. Coils laying on the top of the keg sounds easy enough.

Replacing the beer line is (maybe) one thing I can do right today... I've already blown the top off my fermenter and broken my autosiphon while cleaning it.

Thanks gents!

 

[stewart194]

OK, let me make sure I have this correct. I'm new to kegging and have only kegged 3 batches so far, but I swear that those beers have been less hoppy / less flavorful than my bottled batches. But I thought that if I had 5 foot lines that are 3/16 it would be fine? I have the fridge set at 40 and have 10 psi on the regulator which should equal around 2.3 volumes of CO2. (I carbonate them this way over 2 or 3 weeks also and don't do the 30 psi force carb method) The beer "seems" to pour just fine honestly, and if I want a little more head on them I just pour them a little "sloppy" at the very end.

Should I upgrade to 10 foot 3/16 beer lines? What is the reason that 5 foot 3/16 lines zap hops and flavor? Just curious. This sounds like what might be causing my issues.

As far as balancing my lines go, I have a 3 way splitter and have all of the valves open. They all have 10 psi on them from the same tank and regulator. I use 30 psi to set the lids, and sometimes use 2.5 oz of priming sugar if the keg will be sitting at room temp for a few weeks, and on those kegs I bleed the pressure off before connecting them to the CO2 line. Is this the proper way to balance my lines or am I missing something?

Thanks!