O.K. Maybe I'm a bit slow but hear me out...
Right now I have a cobra tap that I dispense with with my kegs in a cheap fridge. It works but I've always had a hard time pouring a beer with an appropriate head. It has about 5' of line. It's not the end of the world because in about 6 wks I will have the fridge that will be chilling my beer for the 3 taps in the dining room (can't wait) and will be making the final connections. My questions are these:
-How do I serve beers of different carbonation levels from the same CO2 tank - I'm assuming several regulators in-line and check valves to keep the beer & CO2 from coming back
-If I know that I want a certain pressure of CO2 to carbonate the beer at a certain temp, does the beer have to be dispensed at that pressure (like for a hefe where it's at maybe 3.5 vol's the pressure will force the beer out quicker that a low carbonated eng. ale) or can they all be configured to pour at a reasonable rate. My hefe always comes out really fast bc the pressure is cranked up for carbonation reasons. Is this where balancing lines starts to come into play?
I will have 3 taps. 1 will most likely be german wheat beers all the time, 1 german lager and the other german lager or possibly bitter or stout if I wander outside my norm.
Should I just use a longer line on the wheat tap to add more restriction in the line to get a slower pour and set the lager line lengths according to those styles? The run will require about 5 ft of line from post to tap but I can just coil up the excess line in the fridge if I need to.
