Not usually one to post questions on forums, but i haven't exactly found an answer to this by searching. I have a homebuilt kegerator with taps in the door of a regular fridge. It has been working well with my corny kegs, but commercial kegs pour way too fast, and the beer just turns to foam once it hits the glass. The basic answer i'm finding is that i need longer lines to slow the flow, but mine are already pretty long and I'm wondering if I'm missing something.
The setup is 3 identical taps: Perlick 630ss taps, shanks with 3/16" bore, 12' of 3/16" line (at fridge temperature), and MFL fittings. I just screw on a MFL to Sankey adapter for the commercial kegs, and bam off to the races. All things equal though, the commercial keg with the Sankey adapter pours way faster than the homebrew in the corny keg right next to it. Pressure is about equal by the gauge on each gas supply (14 psi), and temperature is equal since both kegs are at the same level in the fridge (about 42-43F by 2 different thermometers). Both kegs have sat long enough to equalize, and without any significant elevation correction this should yield me about 2.5 volumes. As I type, my own Hefeweizen yields 2.5 fingers of head, and the Sierra Nevada Pale Ale gives me about 2.5 fingers of beer.
I already have half a roll of 3/16" line on hand to make an extension for the Sankey tap, and that should brute force it under control. My lines are already 12' long though, which seems to be longer than what most people quote. This is the 4th commercial keg that I've had and they've all had the same issue. If I drop pressure enough to get a good pour, i get CO2 coming out in the line. Am I doing something wrong here, or have other people seen similar issues switching between commercial and corny kegs?
Yeah im a newbie here, go easy please!