Too Much head!!
 

okay heres the deal. I kegged a honey brown porter that i made. Iused priming sugar and i didn't force carb it. The only problem is no matter what tap i use it shoots out all foam. I know i didn't over carb as i've done this beer before withno problems. Any ideas on the problem or a solution?

I did not know there was such thing as to much head:p
maybe purge the tank and reset at serving PSI

It sounds overcarbed. I'd release the pressure a couple of times over the next day, and see if it helps. How much priming sugar did you use? And what psi is your serving pressure? Do you have long beer lines?

How much sugar did you use? What temp is it at?

I just naturally carbed my first keg. Used half the normal sugar as I would have for bottles. I had the keg at a work party this last weekend. Dropped it in a large bucket and filled the bucket with ice. It shot foam until it cooled down a bit, then was fine.

I don't think my wife knows this theory.

More details would help.

Final gravity.
Fermentation times..etc.

Is the keg cold?
What is your PSI for pushing the beer?
How long has it been chilled?

Sorry I didn't have more time earlier to give more info. The final gravity was 1.017. It was in primary fermentation for 2 weeks, secondary for 1, and in a keg for a month. The keg was kept at roughly 60 degrees for that month until i put it in my kegerator, then it was at 40 degrees. It sat there over night. I used 3.5 oz. of priming sugar. I also tried to release the pressure slowly over the past few days but it hasn't done anything.
And i believe im currently at 10 psi. And my lines are about 2ft.

Ding, ding, ding.

That is too short to serve a properly carb'd beer.

You have no resistance. You'll get foam all day long. Try a length of 6-10 feet and you'll see a big difference.

Damn my keyboard, I meant to type 5 ft, thats how long they are. I thought that though but none of the other beers i have on tap have that problem and all my lines are pretty much the same length.

Degassing the keg sounds like the logical move.

Here's what I recommend:

Close off the gas.
Release the pressure on the relief valve.
Remove the lid and set it sideways on the keg.
Let the beer sit for 24 hours.
Re-set the lid, set to about 6 PSI and draw a sample.

If it is still too carbonated, repeat for another 12-24 hours.

If it is slightly undercarb'd, set the PSI to 12 and leave it alone until it is perfect.