I keep the kegs in a water bath at about 66-68 while they are priming. I used less sugar because I thought that was the consensus on what I read. I bought the cheap CO2 regulator and 4 valve distributer without individual CO2 regulators, so it's very difficult to tell exactly what my PSI is. I have like 8 feet of line on each tap, purge the lines before each pull, let the line adjust to the temp with fresh beer in it and still get about a half glass of foam every time. Even more on near empty kegs. If I turn down the PSI to adjust for a foamy beer, my newer kegs seem to never fully carb. Thus, the switch to priming sugar for me. Thanks for all the replies.