Sounds like you're admitting that your own suggestion to replace lines rather than clean them likely doesn't apply to most homebrewers, because we tend to have more than 1-2 taps. Why then post this suggestion on a
homebrew forum?
Yes I am getting a better product, because IMO vinyl is a sub-par product for serving beer. I can taste it when commercial systems use vinyl lines or jumpers. No way I want that nasty plastic flavor in my beer at home. Yes, I realize that I'm sensitive to that particular flavor and that most people can't tell the difference, but it is what it is.
Everything you've mentioned about flow rates seems to come either directly or indirectly from the Draught Beer Quality Manual, which was designed for set up and servicing of commercial beer systems. What you may be forgetting is that homebrewers often don't use the same parameters as commercial systems. In fact, many people start homebrewing just so that they can have access to real ale, warmer serving temps, lower or higher carb levels, etc than what commercial systems allow. As documented in great detail on HBT, using the DQM suggested 1gpm flow rate for serving beer stored at warmer than commercial temps will result in nothing but foam.
Commercial systems are also exposed to vastly more contaminants that can foul the lines than the average homebrew serving system, so cleaning of the lines isn't required nearly as frequently for us as for a bar or restaurant.
FWIW the flow resistance charts and line balancing equations in the DQM are only valid at that recommended 1gpm. Homebrewers attempting to use those charts and equations outside of commercial serving parameters results in untold confusion and frustration, and thread upon thread of the same exact foaming problems, so you might say I'm not much of a fan of the DQM.
Hah! This.
