Heavy foaming from highly carbonated beers

[Pintabone]

When I brew Belgian beers and carbonate them highly, I can't get a good pour out of my keezer. I have the Intertap stainless faucets, have my keezer temp set at 35 degrees and about 9 feet of beer line. I have to set the PSI to about 20-22 PSI to get what I think is a proper carbonation.

Am I missing something here? Do I really need to add length to the beer lines? There is a fairly significant difference in temperature between the top of the keezer and what the temp probe is reading. Right now the top is showing about 41 degrees while the Inkbird is showing 35. I do have a computer fan constantly running inside. Before I go and buy longer lines or try a flow control faucet wanted to see if I'm missing anything here.

 

[Pkrd]

If its just the first pour that foamy then it's likely the temperature difference. If it's always foamy then you need longer lines (you probably do at that pressure).

 

[myndflyte]

I agree on the longer lines. If you brew Belgians often, then maybe designate one tap to only have Belgians and make the lines longer. I just plugged in some quick numbers into mikesoltys line calculator and depending on your setup, you may need to almost double your line length.