BierMuncher

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No offense...but you're missing the point. Chill that keg. Warm kegs dispense foamy beer.

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BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

Docapi

Recipes 

Correct me if I'm wrong, but is not the point of a jockey box to cool the beer in the line so you don't HAVE to ice the keg?

If you are going to ice the keg anyways, why bother with a jockey box? Just stick a picnic tap on the keg and dispense directly.

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BierMuncher

Recipes 

Exactly.

Ain't no amount of below feezing copper tubing that is going to repair warm frothy beer coming out of a warm keg. Most (succesful) jockey box set ups you see at parties have the kegs on ice...cold...chilled. The jockey box is just a simple way of snazzing up the delivery system. Once step up from picnic taps.

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Check Out My Rolling Kegerator

BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

NWernBrewer

Recipes 

+1 - that is what I have seen as well.

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FireBrewer

Recipes 

Resting definitely helps. Also, try ice water and not just ice---more contact.

I happened to be sending IMs back and forth with a professional brewer friend of mine while reading this and asked him, since he's poured many a beer through a jockey box at beer festivals. His answer: if you have a coil, the kegs need to be iced. If you have a cold plate, you can serve from warm kegs without worry as cold plates are more efficient.

And like a home draft system, the jockey box needs to be balanced...ie. the right length and diameter of tubing, the right chilling apparatus, as Bobby alluded to. Mine uses an aluminum cold plate that adds enough restriction to balance it, and it's worked great for me.

Good luck with it.

Cheers!