[James K]

You have lots of good reading material— so I’m sure you’ve read about carbonation level & temp & and beerline diameter and height of taps, etc.  To share my experience... I have a keezer with faucets in the collar and 2.5 g kegs and 3/16” line.  Temp is 38* ... regulator at 11psi... line is 10 ft and pour is very good.  ymmv.   Best—

I also use 3/16” line and leave my fridge at 38*. My line is 8’ for 3 kegs that are connected by manifold and I adjust psi semi often depending what I have going. When I start getting a lot of foam I either turn the psi off, or sometimes I depressurize and leave the psi from 8-14. That usually happens after the keg has been sitting at 20-30 for a few days though.

[Robert]

You need some flow control.


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I always had my system "balanced" according to all the numbers in the DBQM. But the flow was still too fast.  Just installed Intertap flow control faucet, pulled first glass.  There will be a learning curve getting it set just right  but I can see this is a great solution!

Just an update:  love the Intertap flow control, can't recommend it enough.

[ynotbrusum]

You can always just pour into a small pitcher (you don't have to fill it, of course).  That is what I do when I have groups over and the beer is draining out quickly and a bit foamy.