If the co2 is coming out of solution in the lines then most likely the lines are dirty or there is a leak somewhere. Is it only the commercial kegs foaming. The psi needs to equalize with your system as well. When you have adjusted the various pressures have you bled off the co2 prior to serving...
Since they are looking for another $37k within 3 weeks, unless they get a big investor I don't see it.
Also, stuff looks nice and well built but a stainless mash run that doesn't take direct heat left me scratching my head a bit.
Pricing wasn't clear either. Are the prices listed at 40% off or...
Raise the temp and let it finish, keep in mind the lower temps promote more clove and the higher temps more banana. You may already have missed those thresholds for ester development but the warmer temps will promote the yeast finishing up
Yes and no. Yes you can set at 10-12 psi and shake but the reality is that until ALL of the beer has fully absorbed ALL of the co2 it will not be ready that quick.
I actually use this method because at serving pressure there is no chance to over carbonate the beer.
You can continuously shake...
You could also siphon from the kettle to the fermenter like you rack to the bottling bucket, just keep the siphon above the grub layer.
Just another idea if you're not keen on simply dumping, either way is fine