Local draft featured went from about 19 in 20 down to about 18 in 20.

Will note that off hand, some repeat kegs have been rotated through our specialty faucets. We did a sixtel bundle of Asahi Super Dry and Pipeworks Premium Pils through swing lever, push back creamer, and Lukr side pull.

In 2025 that's
of 277 kegs and casks at Highwood,
61 on Lukr side pull (22.01%)
36 on Japanese service (13.00%)
17 on beer engine (6.1%)
2 gravity fass (0.01%)

the short behind this was the line was generally too fast. It might work on a more mild pure CO2 setup which requires less PSI to push (our 70/30 beer gas and location requires 23 psi for most beers.)

Using Eliot Ness to reflect on early lagers.
"Small batch lager has always had a ton of spots across menus for the last couple decades...The amount of classic hoppy Pale Ales and IPA are stand out impressions, but their boldness make the true presence of lager a hazy memory."

The included lines are 60" of 1/4" ID Barriermaster Flavour-lock at .3 lb restriction per ft, just 1.5 lbs. Would require 77.3 ft to achieve balance. Suitable for high flow rate I might want in a Lukr line, faster than our main tower (-21.7 vs -17) but very fast for an American faucet pour.

Micro matic has a 16" column tower [DS-132-PSS-C] which gives a good height for Lukr activities out of the box. Normal towers are 12-13 inches, only good for short mugs. It needs the American shank adapter, the shank holes are spinstops so won't fit Lukr shanks without machining the shank hole.

"with every process change to increase efficiency, you lose a bit of distinction along the way." -Notch @notchbrewing.bsky.social

The ice chilled lines are stainless now, not tin. but the beer is poured in the Pour Twice tradition of Arai and Nada Columbia, carried on by Matsuo and Bier Reise '98.

Before beer system manuals marketing the perfect pour, the perfect pour was done through well practiced tapsters. Beer traveled through coiled lines immersed in ice water. The ice had to be hand cut to protect the soft tin lines. Length and diameter of lines achieved through trial and error.

The inherited equipment of Kohei Matsuo at Bier Reise '98 solves a 75+ year old question first answered by Nada Colombia. If the kegs are kept cold, how do you keep the lines, tower, and faucet cold too?

Just keep everything on ice.