Calibrate that thermometer as well. Also, conduct a pressure leak test:
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To leak test the entire system, leave all valves open with the keg couplers in on position. Be certain that no one is dispensing while testing. Turn the gas cylinder wheel off and observe the high pressure gauge (indicates pressure in cylinder). If the needle begins to drop, you have a leak somewhere in the system.
To isolate, turn all the valves off and raise the handles on the keg couplers turning beer off but leave them in the keg well. Turn the wheel back on pressurizing system and then again turn off noting the needle on the high side gauge. If it drops, your leak is right at the regulator since the shut off below it is in the off position.
If it does not drop, your leak is downstream. Open the regulator shut off and repeat turning wheel on and off. Continue this process until you isolate where the leak may be. Using leak detector soap or other detection medium.
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Also, you should re-install five to six feet of 3/16". You do not adjust pressure to the equipment. You build the system to the keg PSIG which is based on carbonation spec and temperature. Since you have a warm tower issue, you would probably desire a slower flow rate to increase your success at dispensing. The longer 3/16" will accomplish this for you.
This is why we are so adamant about temperature. Beer has gas and to control this the temperature must be known to determine PSIG. Review this pouring technique as well:
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Recommendation would be to allow this initial shot of foam to hit the gl***, then close faucet. Dump this small amount of waste out and start over with clear beer. You will be much more successful pouring the beer since it is physically impossible to pour clear beer on top of foam.
As to dropping the pressure to five pounds to overcome dispensing issues. No, unless the Dundee Honey Nut Brown Ale is already flat off of the packaging line. Find out what the specification of carbonation in volumes is and that will determine the PSIG for your dispensing system.
Or you can do the same thing that hundreds of bartenders perform at retail everyday - keep tipping the foam off of the gl*** as they dispense until they think they have a good gl*** of beer. Not! This bad habit results in substantial waste and flat beer since they knocked all the carbonation out of the beer while dispensing.
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