Need some help balancing My kegerator

[Erik The Anglophile]

So I have finally assembled/built my keg fridge, but I have some problems with slow pours.
I naturally carb my kegs to 2.0 vols and keep them at 11c and the regulator at 14psi, at that temp and with a little pressure drop over the manifold check valve it seems to be about equilibrium for my carbonation level.

But I get absolutely no head formation while pouring, I suspect it is because I get a rather slow pour from my nukataps, most bars I have seen seem to have a much more agressive flow than I get.
I run with JG connectors and 3/16 lines to the taps, 2m hose lenght.
Could it be so simple I just need to shorten the beer tube to get a more agressive flow?
I have a mild kegged that will go in for some cool conditioning soon when done carbing, and thought about cutting 30-40 cm off in the beer line this time. Yay or nay?

 

[Hazelwood Brewery]

Yes you can shorten the length of the beer line to increase flow but maybe 15cm at a time, it’s easier to take off the length than put it back.

 

[Erik The Anglophile]

Will try it then.
Thank you!

 

[White Rose Al]

All down to beer line lengths.

Same setup to yourself, dependent upon beer style and fridge temp 10-14 psi sounds about right.

2 meter of beer line should give you an OK flow without too much foam.

You won't get commercial pouring speeds as they use fob reducers on the lines, you should expect slower pour but with good carbonation

 

[RoomWithABrew]

@Erik The Anglophile
This calculator reckons that you will start carbing your beer to 2.15 vols with 14 psi and 11 Celsius.
https://drhansbrewery.com/beercarbonationcalculator/?sfw=pass1634852666
This beer line length calculator here

http://www.mikesoltys.com/2012/09/17/determining-proper-hose-length-for-your-kegerator/
Note i don't know the height difference, also the speed you are pouring at.
Remember that this info for US pints.

This other calculator has pour rates for UK as well,
https://www.brewingcalculators.com/beer-line-length/
You need just a bit more info I would suggest before you start chopping the line down.
A fairly rapid pour head and carbonation consistency should be achievable.