Help with balancing my system

the reason that you see foaming at the end of a keg on a commercial account is because when incorrect co2 pressure is applied to a new keg it does not have an immediate effect on the beer. over time the beer may become over or under carbed, and that is usually a few days or a week or two into the life of the keg, and it is getting empty.

it is more common to see good beer go flat because the bar wants guinness and is using G gas on everything. everything pours well at first, but that PBR is awfully flat in a few days and it is no wonder.
us home brewers tend to be very particular about our systems, much more than a commercial account. all of us will tweak the system at the slightest sign of fault. not so in the commercial world (at least i hope they aren't messing with the system because it invariably causes more problems).

the surface area exposed to the applied gas is the same from day one until the keg empties.
Cheers.

 

Bill I don't think you read my reply. I understand perfectly well how carbonation works. Also most accounts don't just throw on mixed gas, guiness mixture is never used because it is any wher from 75% N - 85% N depending on what you can get from your gas distributor.

A commercial account is very different than from at home. I have some accounts with 30 taps all on one regulator, all on the same restriction and guess what it works great. The difference between at home and in a beer bar is I have to balance a system on the lowest common denominator if that makes sense.