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I'm currently stumped and can't seem to fix this problem. I recently kegged a belgian dubbel. I kept the pressure at 12 psi and got perfect pours for about 2 to 3 weeks. Then overnight, nothing but foam out of the line. I thought, ok, no big deal. I'll just unhook the gas and keep bleeding...

I'm planning on brewing a belgian triple tomorrow. I made a 2L yeast starter with 2 packs of wyeast 3787 trappist hg at 3pm today. I'm keeping it in my basement (about 75 degrees) and shaking it regularly. It is foaming like crazy when shaken, and putting out very strong sulfer, rotten egg like...