Recent content by mrsoltys

The correct answer is: it depends on your CO2 pressure, which depends on the type of beer you're serving and the temperature you're serving at. I've made a calculator on my website to help you figure it all out. http://www.mikesoltys.com/2012/09/17/determining-proper-hose-length-for-your-kegerator/

Hey Juan, Thanks for spreading the word on my spreadsheet on these forums! Just an FYI, I also have a blogpost that explains all the equations I used, and has a really handy javascript calculator at Thanks for linking to my spreadsheet! Just an FYI: I have a webpage that explains all the...

Thanks for linking to my spreadsheet! Just an FYI: I have a webpage that explains all the equations and has a quick little JavaScript Calculator at: http://www.mikesoltys.com/2012/09/17/determining-proper-hose-length-for-your-kegerator/

I made this spreadsheet to calculate line length based off of some real engineering formulas. It gives pretty accurate results when estimating line length. http://www.mikesoltys.com/2012/09/17/determining-proper-hose-length-for-your-kegerator/

I wrote this post with a calculator to calculate line length based on some real engineering formulas. I've gotten a lot of really positive feedback, saying that it gives much better results than the empirical formulas. I think for most kegerator systems it outputs 10-12 ft of tubing...

Thanks! I love challenges. I think this is possible. The problem is when "excessive foaming" occurs depends a lot on the brew in question, and so some educated guess on velocity (flow rate) is needed.

After a bit of reading, i see that we were wrong here. Carbonating pressure tables assume sea-level. You'll need to add approx. 1 psi per 2000 ft above sea-level for proper carbonation. Don't forget to lengthen your hose. So: at 5500' for a reading of 11.2 psi, set your CO2 pressure to...

Hi, I'm the creator of the second spreadsheet mentioned. While i've never kegged a home brew, I do know a lot about fluids and love beer, so I wanted to contribute a bit to the discussion. First: about Serving Pressure vs Carbonating Pressure. I think you'll want to keep your pressure at...