[Joe Sr.]

I wonder how beer bars deal w this? Surely they don't modify lines when a mild gets thrown on.

There are multiple possibilities, but I'd say it really depends on the bar. "High end" beer bars should be doing something to ensure a style is poured at its best.

I'd guess their pushing with a beer gas blend.  The one I go to has a machine to make the nitrogen and each tap is balanced individually.  It's a pretty hard core craft beer bar.

[Phil_M]

Haven't done a mild. I leave my kegerator at 55^o, and vary the pressure based on what's on tap. I checked my notes, I've kept the pressure between 8 and 12 psi. (1.6-1.89 vols)

Yes, sometimes you don't get a decent head on the beer, but the way I see it that's akin to pouring from a beer engine that doesn't have a sparkler. Cracking the tap open gives that "sparkler" effect, and really changes the taste of the beer.

[VinnyV1981]

I keg around 20-25 give it a shake in the keg and recarb. I serve at 10 pounds. My temp is a little warm 38f I always get a thick hat that stays with the beer to the last drop


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[Wort-H.O.G.]

if I want to get a keg to serving quickly, I will take my very chilled keg full of beer-usually around 34-35F and hook to co2 and set to 30psi. rock it for about 45-60 seconds on its side. then will let pressure off so that  I can set to whatever psi I need for beer style and temp...I use this to determine http://www.tastybrew.com/calculators/carbonation.html

this will get me a keg ready to serve in about 3 days without worry of over force carbonation.

[tommymorris]

How much residual co2 is likely in the OP's beer after fermentation? His target is 1.65 vols of co2 which is quite low.