1 & 2: If this is 100% CO2 and your temperature is a
constant 38 F, set the primary at 30 PSIG and the secondary regulators at 14 PSIG. You may have an issue with the wheat beer. Find out what the carbonation specification is for the wheat beer. This will determine what pressure it will require.
3: Set the primary at 40 PSIG and start the secondary at around 28 PSIG and adjust up until you acquire the Guinness pour you desire.
4: If your tower is a Kool Rite tower, the bar is on the same floor and you are using 5/16" ID trunkline, install one foot of 3/16".
5: 38 F degrees liquid 24/7/365. American consumer drinks more beer at this temperature and the carbonation in the product is most stable.
6: Your assumption is correct. At an imaginary mark at 12:00 high, set the dial at 4 7/8 to 5. Raise the lid on the bath slightly and rotate it so that it is askew with the pump still in the bath. Place a calibrated thermometer in the exposed corner and ensure that the compressor shuts off at 29 F and turns back on at 32 F. Be aware that the condensor fan runs at all times.
7: The gas blender is an accurate source of blend gas as the cylinder blend is not. It is capable of producing two different blends - one for the stout 25% CO2/75% N and a second one for the ales, lagers and wheat (60% CO2/40% N). The secondary blend is utilized at 22 PSIG to the kegs. This higher pressure compensates for temperature fluctuations while preserving the recipe of carbonation in the beer. 100% CO2 is incapable of accomplishing this. If you want to maximize your profit from the investment in the system and draught inventory, this technology is "Best Practice". The use of 100% CO2 and cylinder blend gas is old technology and the product's integrity will suffer. (Use three feet of 3/16" with the blender).
8: The conduit will enter the back bar unit with two glycol lines and four product lines. The two glycol lines need to be routed back out of the unit to the glycol chiller. The u-bends allow you to turn the glycol lines back in the opposite direction out the same hole if it is large enough. Or, route the lines out of a separate hole in the refrigerator without using the u-bends. Insulate the glycol lines even if they are inside the refrigerator.
Scott Zuhse, Instructor
Micro Matic Dispense Institute