Kegerator Beer Line Calculator
The right line length for zero foam.
Balance your draft system. Calculates the recommended beer-line length to drop keg pressure to a clean 1–2 PSI at the tap, factoring line diameter, run length, and vertical rise.
⏱ ~20 sec•Brewers Association draft balance•Size & Capacity
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10–14
Keg PSI
Standard CO₂
36–38°F
Beer temperature
Cold side
2 PSI/ft
1/4" line drop
Resistance
4–6 sec
12 oz pour
Clean target
STEP 01
Run length.
Line diameter.
We balance your line resistance against a 12 PSI keg target.
ft
ft
°F
Above 40°F creates foam regardless of line balance.
Updates live as you type
Recommended line length
6ft
Well-balanced — should pour cleanly
Resistance
10 PSI
Target keg
12 PSI
Pour time
4.5s
Under the hood
Resistance math, honest.
Line-resistance values come from Brewers Association draft beer quality guidance for vinyl beer line at 38°F.
- 01
Line resistance
3/16" = ~3 PSI/ft, 1/4" = ~2 PSI/ft, 5/16" = ~0.5 PSI/ft. Multiply by run length.
- 02
Vertical rise
Add 0.5 PSI for each foot of vertical rise from keg to tap.
- 03
Balanced length
Recommended length = (12 PSI − rise resistance) ÷ resistance per foot. Within ±2 ft = balanced.
Questions
Frequently asked
Most US ales and lagers serve cleanly at 10–14 PSI of CO₂ at 36–38°F. The line resistance has to bring that pressure down to roughly 1 PSI at the tap, otherwise you get foam.
Smaller-diameter line creates more friction. 3/16" line drops about 3 PSI per foot, 1/4" drops about 2 PSI/ft, and 5/16" only about 0.5 PSI/ft — so thicker line needs to be much longer to balance.
Each foot of vertical rise from keg to tap adds about 0.5 PSI of resistance because gravity is doing some of the work. That's added on top of the line-friction resistance.
About 4–6 seconds for a 12 oz pour, with roughly one inch of head. Pours faster than 4 seconds usually mean the line is too short for your pressure; slower than 6 seconds means too long.
Industry guidance from the Brewers Association recommends cleaning lines every two weeks with a dedicated line cleaner. Skipping this lets beer-stone and yeast buildup degrade flavor and cause foaming.
Next step
Cold beer needs the right cold box.
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