Ok, here is the response the beer's importer just gave:
David,
Please pour it at between 40-42 F: If you pour at 46-48F the pressure you
need to apply gets very very high -> You will then incur the risk of
overcarbonating Schneider Weisse.
1. The PSI at the keg is subject to the temperature of the liquid. At 40-41F
the equilibrium PSI pressure required is about 28-29 PSI. For each ft. of
line/rise of line you need to add PSI {to overcome the resistance}.
2. If you use a flow restrictor {= to be attached to the faucet/a tool to
manage the flow of the liquid} the PSI at the faucet should match the
equilibrium pressure of 28-29PSI. In order for you to avoid the liquid
shooting out of the faucet into the glass {28/29 PSI is quite a pressure!}
you will "dial down" the speed of the flow through the flow restrictor
3. If you don't have a flow restrictor {cost = US$ 65.00} then you need to
add "choker" line in front of the faucet to slow down the liquid. If you
don't do that then the liquid will be clear in the line - however, as soon
as it the glass {via the high speed} the C02 will break out turning
Schneider Weisse into a "foaming mess"
4. Lastly , if you use 100% CO2 gas then the keg needs to be emptied in no
longer than 5-7 days - otherwise the continuous pressure of the CO2 upon the
beer will cause the beer to get overcarbonized {ie the C02 will "go into the
liquid" and raise the natural level of C02 dissolved in the liquid}.
Our recommendation is a mixed gas, 30% nitrogen, 70% C02. If you use 100%
nitrogen then you will cause the beer to go flat within days.
Best regards
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