Everyone talks about it like resistance should equal psi, but shouldn’t there be some unmet resistance. Else the beer would just dribble out of the faucet and not foam much at all. I know if I set my psi too low, the pour is really slow with no head. Raise it up 2psi and it pours much better. I’m just wondering if anyone knows what the ideal pressure at the faucet is, I’m guessing it is not zero.
I think if you look in the DQM it recommends 5 psi of over-pressure, because bars are happy to trade foam for a faster pour (up to a certain point, anyway). For a more “natural” pour without any spillage, I’d say probably 1-2 psi.