CO2 gas is part of the beer such that brewers consider it to have a flavor characteristic. Most breweries have a specification in volumes (v/v) of how much of the CO2 gas should be in their beer.
Since we learned in science class that when a gas is heated, it will expand and conversely, contract when chilled. The CO2 in beer will do the same with temperature fluctuations. Temperature trumps all and it does not lie!
The goal is to determine what your beer temperature is (38 F is most stable for the gas) and apply the correct PSIG (pounds per square inch gauge) against the keg to maintain this recipe of gas specified by the brewer as close as possible.
If the recipe changes, two things will happen. The actually quality of the beer will be changed and you will have foam - either sooner or later.
So, the bottom line is dial in 38 F using a calibrated thermometer and set your pressure at 13 PSIG for a 2.5 v/v beer. If this does not eliminate the problem, you either do not have 38 F or some other issue is at hand. Stop adjusting your pressure and keep looking for other issues. Keep posting potential problems and you will probably find an answer.
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