Rule number one - beer has gas! If you heat gas it expands, when chilled it contracts. If your beer temperature in the keg is 38 degrees F and the temperature in a Haier tower is 42 F or warmer, guess what happens to the CO2 in the beer at this point? It expands. This is why you have an initial shot of foam - streaky beer and then eventually clear. The reason it clears is because the 38 F beer is chilling the line in the tower. Thus, you can now brag that you have the most expensive beer system in the world - a beer chilled system!
Rule number two - know the gas content of your beer and try to set your pressure so that this level of gas (part of brewer's recipe, has flavor characteristics)is maintained the life of the keg. Post the info and we can tell you exactly what your pressure should. If you can accomplish this, your waste will be minimal as long as you abide by rule number three.
Number Three - Target 38 degrees F 24/7/365 at the keg and all the way to the faucet.
These are not our rules. This is based on the laws of gases and equilibrium. Physics if you will. Why is the Haier kegerator so popular when the majority of the posts concerning kegerator issues name this brand?
Scott Zuhse, Instructor
Micro Matic Dispense Institute