I searched and couldn't find a topic that directly covered what I'm after, so I apologize in advance if this has been covered elsewhere...
My problem is simple: almost everything I serve is somewhere is the range of 1.8-2.5 vol C02, and I'm able to use beverage lines of about 6 feet and get pours that I'm perfectly happy with.
However, I've done a couple beers that wanted to be 3.5ish, and things really went to hell for me. I believe what I did was use too long a beverage line (about 15'). I calculated it a long while back and was convinced it was about right, but my pours were total crap--lots of intermittent foam, just awful.
One issue I have is that if I use the standard equations, they don't seem to add up for what obviously does work for me for my standard beers. You see all kinds of different numbers for hardware (shank, faucet, resistance/ft of line, etc) so I am just not convinced I can do it on paper with any degree of confidence.
What makes sense to me is...I know that carbing and serving at ~12PSI with my standard beverage line length works great. I also know that I want 20 PSI for the Belgian Golden I want to make.
I can hack up some numbers for pressure drop of my hardware, gravity and line, adjust the length of the line accordingly and give it a shot. My preliminary calcs indicate that this would give me maybe 11-12' of line.
However, I know I've seen threads about people serving highly-carbed belgians with like 25 or even 50' of line or inserting those paint-stirrer things to up the resistance, which sounds nuts to me, but I don't recall for sure what hose diameter or carb level they were talking...