MrFood... nitrogenization is a tasty, wonderful, proven process enjoyed by millions! Do you not know about UK beers that use it? I'm not saying that it can be done by amateurs, but that's kind of my question due to the disturbing possibility that I can't refill my sodastream co2 cartridges within 2000 miles and may have to up my equipment anyway. But I take it from the pushback that this isn't easily accomplished.
I was reminded of those nitro beers by http://www.learnoutloud.com/Audio-Bo...ters-Art/34208
lecture series which explains the process and why nitro is used: The Brewmasters Art, which you can hear a long excerpt on that page. I believe it also explains how the bubble sensation comes from tickling pain sensors (like peppers do) rather than from acid chemistry. I have a web source on that somewhere too. Acid can be added seperately.
Since I have tasted and enjoyed nitro drinks, I believe the sources I posted that explain water holds n2 in solution exactly like co2, just less of it. But when it warms up, it will release them in a long lasting foam due to the effects they explain (also why some n2 bubbles go down rather than up). Sure, in cans they require a widget device to aid bubble nucleation, but not in bottles or glasses.