Aphid
Regular.
To me, the temperatures are not the issue.
My first use of my PB was a Woodfordes Wherry back in December. 2 weeks fermenting, 2 weeks warm conditioning inside the PB at the same temperature. Two weeks (and beyond) cold conditioning in my garage, around 6C. My second attempt St Peter's Ruby Red, same principle, cold conditioning in my garage in March. Still going but clearly the ambient temperatures have been warmer and more varied, nearer 16c at the moment. In both cases, same annoying foaming issue no matter how carefully I poured.
Releasing some of the pressure inside the PB helped (not all, just some, and I did have to add more back with a CO2 capsule as it emptied) as did attaching tubing to the end of the tap. Perhaps the 'cheap' PB and/or tap has something to do with the end results but I concur with #puzzlemonk's description. The beer seems to end up quite flat.
Maybe 'flat' is not a totally accurate description and no doubt there is residual carbonation in what remains of the pour. In my view, the majority of the carbonation is lost through the foam into the ether in the same way a bottle of cola tastes flat if you vigorously shake the bottle then open. What remains after the initial gush tastes flat, even though there may be some carbonation.
