Shipyard Export Pressure (1/6 keg)

[matt.wtrtwn]

So I'm new around here. I've been reading for some time (about a month) to research all things I should know before buying a systems. This is my current setup:
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-Summit/Sanyo BC-1206 Kegerator
-5ft 3/16ID beer tubing
-cooled draft tower via 15cfm blower w/ 1/2" PVC tubing
-Sure temp liquid analog thermometer mounted on the right bottom front side reading @ 38 degrees
-Chrome plated 3in dual faucet tower
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I just went through my first keg, a sixtel of Harpoon IPA running at 12psi @ 38 deg. Poured most every beer perfectly. Some first pours of the evening had foam during the first 2 seconds of dispensing --which I believe is completely normal or to be expected.

I purchased a sixtel (1/6 keg) and let it sit 24hrs before tapping it. Thus far I'm running at 12psi @ 38 deg. Now maybe I have to wait after having *just* tapped it, but my first few pours have all come out with foam for nearly the first 3-4 seconds of the pour.

Does anyone have information about the proper or best operating psi/temp for the shipyard export or have a source to share for researching the best combination?

If you read this far, great!!

-Matt