So I just finished off the first kegged batch of brew. It was a hit. However, what I thought would be a balanced system was not. I carbed and dispensed at 11 PSI and 38 degs. With a 2 foot rise to the taps and 5 feet of beer line my math said that should have been balanced. 0.5 per foot of rise and 2 per foot of line. With that 5 feet of beer line, as I’m sure many of you figured, I poured over 50% foam. When I dropped down to 7-8 PSI for serving I got some nice pours. What gives? Are the formulas out there just broken or am I missing something? I think I’m right to say that I don’t want to drop the pressure to that 7-8 PSI because then I’ll have undercarbed beer.
I recently ordered 30 feet of beer line to lengthen my runs if need be. What is recommended for line length for the average beer? I’ve heard guys just say a blanket 10’ is the way to go, but I don’t want to have painfully slow pours. I’m just looking for tips to get that perfect pour. Thanks.