Few newbie kegging questions

[NASH]

You're suggesting start with 12 feet per tap (24' total) and trim as required to get them where I want them?

Or did you mean start with 6' each..?

Nash, anything these guys have I might want to pick up while I'm over there.. that'd be handy for future brewing/kegging.. just all around useful shit?

Tim

Geez I don't know, they have a LOT of cool stuff but nothing I can think of that you should grab 'just in case'

FYI: Standard bar-type beer faucets generally have ~ 2 psi head pressure or back-pressure plus another ~ 1 psi for the shank depending on length, thumb-taps are usually only about 0.5 psi head pressure so a proper beer faucet can utilize a slightly shorter choker line (3/16") to have the same flow-rate out of the faucet. I've setup a few bar and brewpub tap line systems and it's pretty simple stuff that's fairly easy to calculate but it's not nearly as important in homebrewing setups mainly because the flow-rate isn't really important (unless it's too fast obviously). In bars we shoot for an 8 second pour for a 500ml serving which is more important than you can imagine in a busy bar. If it's slower than that at home it just means you're assured of a good pour. Long story short is - on a home draught system, the choker line can't be too long unless your pours are painfully slow

Pretty decent article here in BYO on tap-line calculations: http://www.byo.com/stories/techniques/a ... ed-brewing" onclick="window.open(this.href);return false;

[TimG]

Awesome, thanks guys. I'll pick up a good bit of tubing considering it is so darn cheap. I can always trim if I get a bit impatient with the pour

[benwedge]

In bars we shoot for an 8 second pour for a 500ml serving which is more important than you can imagine in a busy bar. If it's slower than that at home it just means you're assured of a good pour.

There's a standard for pouring brew? The more you know. Next time I'm sent to do workplace analysis & time studies at a bar, I'll be watching them!