solution
First things first...how do you plan on keeping the beer cold all the way to the kitchen? If you cannot maintain the temp. to the point of dispense, then the CO2 will break out of solution and cause nothing but foamy beer. If you do have a method of cooling the line, then the solution is easy: Say if you currently have about 6 ft. of 3/16" line going to the door faucet and it pours well; then using 22 ft. of 1/4" line going to the kitchen faucet would give you about the same restriction and flow rate as the other line. Keep in mind this would only work if you are able to maintain the temperature at all times in the line.
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