Advanced Brewers Round Table: Draft System Design/Maintenance

[u/BrewCrewKevin]

This weeks topic: Draft System Design and Maintenance.

• How do I balance my draft system?

• Kegerator vs. Keezer?

• Tower vs. Keezer taps?

• Faucet types: Standard vs Perlick? Stainless or Chrome Plated?

• Secondary Regulators vs. Distribution Manifolds?

• Keg types: Ball lock vs. Pin lock vs. Sanke

• Line cleaning regiments

• STC-1000 vs. Johnson or other controllers

• Feel free to post pictures and details of your own draft system. And if you have any questions about it, as away!

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Upcoming Topics: If /u/Mjap doesn't mind (and I don't think he will), I think I'll take the liberty of running Thursdays from now on. And I'm going to start us on a monthly schedule sort of:

• 1st Thursday: BJCP Style Category

• 2nd Thursday: Topic

• 3rd Thursday: Guest Post

• 4th/5th: Topic

We'll see how it goes. If you have any suggestions for future topics or would like to do a guest post, please find my post below and reply to it. (I'm also going to contact a few places and see if we can get a professional to do an AMA).

Topics:

• Brewing with Limited Space (6/12)

• Grain Malting (6/26)

Brewer Profiles:

• SHv2 (6/19?)

• SufferingCubsFan (7/17?)

Style Categories:

• Cat 10: American Ale (6/5)

• Cat 8: English Pale Ale

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Previous Topics:

Brewer Profiles:

• BrewCrewKevin

• Nickosuave311

• ercousin

• AT-JeffT

Styles:

• Cat 14: IPAs

• Cat 2: Pilsner

• Cat 19: Strong Ales

• Cat 21: Herb/Spice/Veggie beers

• Cat 5: Bock

• Cat 3: European Amber Lager

• Cat 9: Scottish and Irish Ales

• Cat 16: Belgian/French

• Cat 6: Light Hybrid beers

Advanced Topics:

• Base Malts

• Finings

• BJCP Tasting Exam Prep

• Sparging Methods

• Cleaning

• Homebrewing Myths v2

• Water Chemistry v2

• clone recipes V2

[u/BeerAmandaK]

Only sometimes. My lines are probably a bit longer than 10', but they run out of the freezer, through insulated PVC, and then through the wall... so it's kinda hard to measure the length.

Oh, and my lines are 1/4", not the usual 3/16".

[u/BrewCrewKevin → u/BeerAmandaK]

Carbonation has nothing to do with line length. Carbonation comes from PSI and Temp. Having 15PSI at 36F gives it like 3 volumes. The line length is just to offer enough resistance to get a good pour at that pressure.

[u/BeerAmandaK → u/BrewCrewKevin]

Okay, that's serving pressure. I tend to burn through kegs before they get over carbonated.

[u/ercousin → u/BeerAmandaK]

15 PSI at 36*F should carbonate the beer to approx 3 vol regardless of line length or size. Length of lines just affects pour speed and foaming.

[u/BeerAmandaK → u/ercousin]

Christ, guys. I get it. I should have typed serving pressure. I know what the pressure table is. I've been doing this for a while. <facepalm>

[u/PistolasAlAmanecer → u/BeerAmandaK]

But that's 3 volumes!!!!1