Line Length & Pressure

[Nob]

It's been a long time since I last 'pressure fermented' and there are two important things I have forgotten.
To keep the head to a minimum, it relies in the Length of the Fluid Line from Post to Tap & the Pressure used to pour.
I think it may have been 15' of line @ 5 psi to keep the ice cream away - How close am I??


Pete

 

[DJ_L3ThAL]

https://brewingcalculators.com/beer-line-length/

 

[Nob]

Thanks very much DJ_L3ThAL.