I have been carbing my Hefeweizen and I am getting ready to serve it. I have been told to keep my serving pressure the same as the charts recommend it to be at so that the beer keeps the correct volumes of CO2. The only problem is my target volumes is 3.5 and that places my pressure around 19 psi. This obviously creates A LOT of foam. Should I just purge the pressure from the keg and lower the regulator when serving and then return it back to 19 when not? Is there any other way arround this problem with heavily carbed beers?