OK so I have 3 different beers that we put on tap: a Saison, a Red and an Alaskan Amber clone.
These beers went through a rough summer. Our brew garage lost its AC so they were left for about a week in 90F + temps, we also suspended brewing for the summer due partially to wanting to be out side and also to a huge mold issue resulting from the 180+ gallons brewed last winter. These beers were left in Primary untouched for 3 months.
Fast forward to 2 weeks ago. I kegged all three and took them to a fantasy football draft weekend (want to get a good team, show up with a keg of 10% beer to get everyone else sloshed). In order to make sure that the beer was sufficiently carbonated I forced carbonated for 24 hours @ 20 PSI. We typically serve around 7 PSI with no issues. I had foamy beer all weekend. Even after I emptied all of the pressure off of the kegs. I blamed a bad regulator that I use for my portable kegs (it reads 0-1000 PSI in 10 PSI intervals, rookie mistake purchase).
Now we have these same kegs on our regular tap,they are still foamy but taste flat.
Typically when I pour a glass it is 100% foam, how do I fix this?