I've been pouring perfectly carbed, foam free beer (well not foam free, but a nice head at the top of the glass) out of my picnic taps at 10 psi for a while now, and finally got the bug to use my old faucets/tap handles. They were originally in a tower, which I ditched because of the major foaming, so I bought some new 4" shanks and put them through the door of the fridge, thinking if the lines stayed inside, unlike the tower, they'd pour just as nicely as the picnic taps. 6 or 8 pints of pure foam later, I dropped the pressure from 10 psi (with 6', 3/16" thick wall lines) down to about 4, and still get a serious shot of foam before the rest pours extremely slowly. Am I doomed to always have foamy beer out of the taps? The picnic taps work so perfectly, and I'm sure I'll end up back with those, but the tap handles sure look nice. Advice?