I'm not a pro line cleaner just a home keg nut but, I would tend to think that you hit the nail on the head when you mentioned the condensation. All of that moisture will help keep the yeast happy and alive. Since you only have the condensation in the humid summer air thats when you have the problems. The improper pouring only helps to further the problem by leaving beer residue on the outside of the faucets that is not washed away when they pour another, it just builds and ferments with the help of the condensation and warmer summer air. Like I said, I'm no pro, thats just my take on your problem.
Semper Fi,
The Gunns
"Beer is proof that god loves us and wants us to be happy" - Benjamin Franklin
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