> I'm about to get back into kegging but need to replace my lines. What is
> proper ID and length for the in and out lines?
Most people use 5/16" for the in lines, and they can be as long as you
For the out line it is not so simple, but a good rule of thumb is 5' to 6'
of 3/16" restrictor dispensing hose.
> Is it more efficient to leave the CO2 in or out of the refrigerator?
Work fine either way.
> realize this might be more a matter of choice, I know about the steel
> containers and rust, what I'm after is efficiency. I also realize that the
> CO2 will condense at a colder temperature. Do I need to crank the pressure
> up to the psi I want at that point (10 lbs. outside the refer and then
> it to 10 lbs. inside the refer when cold)? Does it really matter in the
I don't quite follow the question, but the pressure you desire the beer
carbonated to is the pressure you should dispense the beer at. Most
homebrewers carbonate to an unknown level, and then dispense at a lower
level than they carbonated at. If you want the beer to be carbonated at 10
psi, then do so, and then dispense at the same 10 psi. That way your beer
will be carbonated the way you desire from the day you tap it, till the day
the keg goes dry and a tear hits the corner of your eye as you send away an
old friend ;)