-MG-
Well-Known Member
I need help figuring out how to balance my kegging system. I currently have a keezer kept around 35 F. I keep the PSI around 10 right now. I have about 5' of 3/16 ID beer line that feeds into a glycol cooled trunk which is 5/16" ID. There is 14' of that going through a wall and changing again to about 5' of 3/16" beer line that goes right into the tower. My beer is pouring foamy then clear then foamy again, etc. I can see bubbles inside the keezer in the beer lines.
My beer is pouring at around 40 F in the glass without dumping any beer, but very foamy.
To summarize:
5' 3/16" line -> 14' 5/16" line -> 5' 3/16 line to faucet.
I would guess the lift is around 2-3' from center of keg to taps.
Can anyone help me on how to balance this multi line system? I would like to keep my trunk line since I already have it even though its a different size.
My beer is pouring at around 40 F in the glass without dumping any beer, but very foamy.
To summarize:
5' 3/16" line -> 14' 5/16" line -> 5' 3/16 line to faucet.
I would guess the lift is around 2-3' from center of keg to taps.
Can anyone help me on how to balance this multi line system? I would like to keep my trunk line since I already have it even though its a different size.