Foam problem?

How much foam is normal for you guys when you keg your beers? I have a beer I kegged about two weeks ago and naturally carbed at 10 PSI at 36 degrees (turned it down to 9 psi) and I get a lot of foam when I pour. Its not un manageable but kind of annoying. My lines are only 5 ft which I know is on the shorter side, is there anyway to get a better pour with lines this short or will I just have to deal with it?

You can try turning down the psi to about 3 while serving, then upping it when not serving but otherwise, there's not a whole lot you can do. Get some longer line. It's cheap.

I just serve at lower PSI if I ever have overcarbed beer or any foam issues. Even if it's overcarbed, a few minutes in the glass and it's dandy.