Doug,
Do yourself a favor and don't install the beer system until you can afford to do it right. I've seen way too many systems put in low budget. This will end up costing you much more in the long run with the beer your going to be putting down the drain from foaming issues. The cold plate is definitley a bad idea. The beer will be one temp. in the walk-in cooler, another temp.(warmer, also causing secondary fermentation and additional bacteria growth) in the lines running to the cold plate, another in the cold plate. You need to maintain 38 degrees all the way from the walk-in to the faucet. Not only that you would be able to pressurize the barrels with straight CO2 because of the pressure you need (28 lbs. for the cold plate by itself) to use to have it run properly. I've been installing for 29 years and find that the best thing for you running a 30 ft. run would be glycol only,(I would definitley not try an air shaft system at this length) and Kool-Rite tower. All the systems I put in now also have blenders and secondary regulators. Just keep in mind spend the money on the system not the beer going down the drain!
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