I plan to us the cheap technique using conventional CO2 described at http://www.byo.com/stories/technique...itrogen-effect
. Because homebrewers are dealing with smaller volumes, have shorter delivery lines, and don’t have to maintain a constant serving
pressure, we can re-create the nitrogen-pushed authentic English ale effect easily and cheaply, without nitrogen. With a little practice, you can achieve that “cascade” effect when drawing a pint of your favorite traditional English ale.
1) Carb beer to 1.2 volumes.
2) Drill five tiny holes in a food-grade pastic disk the size of a penny. The disk should just fit the inside diameter of your tap faucet.
3) To serve, increase CO2 pressure to 25-30 psi, but keep it there only while you are drawing the beer! Pressure this high would increase the level of carbonation in the beer in time, but in short spurts it won’t hurt anything. Carbon dioxide at 25-30 psi will push the beer through the restrictor and knock tiny bubbles of CO2 out of solution, producing the desired creamy effect.
3) Immediately after pouring a beer, turn the pressure back down to the pressure required to maintain 1.2 volumes of CO2 at your storage temperature.