[islandguy]

Greetings Gents,

in the process of setting up a Pub, or maybe I should say, re-set up. Property was previously a Pub, but buddy sold off the draught gear already.

What I have is this:

1. walk in is directly below the bar, 13 ft. from bottom of kegs to faucets on custom Irish box, heavily insulated.

2. top of walk-in to faucets is 5 ft.

3. going 2 shaft air due to length, 265cfm. Straight down from box to blower.

4. 8 products on tap, 4 domestic, 4 micro-brewed, Guinness and Boddington's

5. with the rise, is a blender better than straight CO2, or would CO2 be OK for the domestics (MBs are also domestic) and 75/25 mix for the black stuff and Bods?

Any help would be appreciated.

Cheers
Steve