Where to start

Brewing Processes
1

Am just about ready to commission my keezer, but need advice on where to start to balance the system.  It sounds as if calculations don’t quite work and trial and error shortening the beer line works better.  So were should I start.  I assume wanting to start with 2.5 volumes, 40 degrees (F)…but what pressure and how long of beer lines for the set and forget method?

And as I have been reading here, how should I set up my system to operate both a commercial keg and homebrew.  I only have a splitter, not separate regulators.

Is getting this system tuned just right something I will be messing with for the rest of my life, or does it really work out eventually?

2

Never messed with Sanke’s. For the Cornies, assuming they are carbonated I would set the pressure at 10 PSI and start with 6 foot lines… If properly carbonated but not enough pressure at the tap cut a foot off…

Mine ended up at 4 feet.

3

I run at 14psi, with 9’ of 3/16" ID beer line, holding everything at 38 +/- 2F, with an 8" rise from the top of the kegs to the taps (perlicks).  Assuming clean lines and faucets, its a perfect pour every time.  Apologies to the purists, but I don’t mess with different volumes for different styles.  Its a lot easier that way, and I like it just fine as is.

4

Oscarvan wrote: [quote]Never messed with Sanke’s. For the Cornies, assuming they are carbonated I would set the pressure at 10 PSI and start with 6 foot lines… If properly carbonated but not enough pressure at the tap cut a foot off…

Mine ended up at 4 feet.
[/quote]

Thanks Guys!

Oscarvan: I know you have previous posts on this, but what temp are you serving at for the info above?

5

I’m at 42ºF… Don’t like my beer too cold, and don’t like it too carbonated. (2.0-2.2)

6

I think we’d like each other’s beer.

regards.