CPBF woes.

Getting the perfect carbonation out of my counter pressure bottle filler has been a pain! I chill my bottles before filling, and the beer is 35 degrees f coming out of the keg. I'm not sure what else I can do. Should I over carb a little in the kegs before bottling? Has anyone tried adding a carbonation pellet (sugar) to the bottles to supplement the keg CO2. I'm not getting much foam when I bottle but they all seem slightly undercarbed.

The guy at Shoreman Organic Ales advocates adding a little candy sugar to his bottles when filling off a keg right here. Maybe it's better he was making a belgian...

I think that from now on I'll add a little sugar to the bottles(via the keg), or overcarb the keg a little before bottling. I guess I'll just keep experimenting.