The consensus here seems to be 14 psi and 38 degrees, however I believe a weissbeir would warrant a little more pressure maybe 15-16 at 38 degrees. Any beer with 22 psi of co2 will over carbonate after a few days. It may look as though the foam is coming from the tap but that is just where it is breaking out. The real problem is more than likely the over-carbonated beer inside the keg. I would drop the pressure on your tank and release the excess gas and let it stabilize. Try pouring then. If your pour rate is too slow I would cut it back. I have about 5.5' of 3/16" line in my converted fridge and my pour rate is pretty good at 14 psi. I hope I've been of some help and let me know how it works out.
Ed
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