new to kegging

[briggssteel]

I know there are couple of different schools of thought on how to go about kegging. There's the method where you crank the PSI up to 30 and rock it until you get to where you want. I'm heavily leaning towards the idea that you set it to a PSI and a temperature and get the CO2 volumes I want. Now the real question I have is serving. A lot of people drop the PSI to serve the beer. I've heard a lot of experts say to instead adjust your line length and keep the PSI the same. I guess I was just really wondering about everyone's methods or boy tips you have. To give you idea of what I have, I'm using a 5 gallon corny, I have a fridge with temp control, and then a picnic tap with 6 feet of 3/16 hose. I'm going to keg a milk stout with 2 volumes. Do you think the amount of serving line I@o using is good? Thanks in advance.

 

[briggssteel]

About tips. Not boy tips.

 

[carlisle_bob]

Hi

Beer line is dirt cheap. Ten feet of it is plenty, 15 feet is overkill. I'd get the keg to proper temperature and pressure and leave it there. Fiddling the CO2 all the time is not worth the $3 to $5 you'd save on beer line.

Bob

 

[briggssteel]

So do you think 10 feet will work well for any level of carbonation?