I have recently been working on a brown ale recipe and have brewed several slightly different versions (all grain). Each of them has turned out OK, but all of them have had way too much head when pouring from my kegerator. I can pour only half a pint or so and then have to settle the glass for several minutes before trying again. Pouring a pint can take three or four goes and creates a fair bit of mess and waste. The issue seems to be just too much foaming on pouring. Actual carbonation of the beer itself is moderate and once the initial pour settles down, head retention on the beer is good - but not necessarily any more than I would expect or see on my other beers. I generally brew English bitters and IPAs and these pour really well through my current kegerator set up. The only difference I can see is that my brown ales all contain chocolate malt, which I have never previously used in my beers. My last brown ale recipe was: NZ pale ale malt 88.4% Australian light chocolate malt 5% UK amber malt 3.6% UK medium crystal malt 3% One version had 3.5% chocolate and another 7%, and they were also problematic to pour. I keg all my beers direct from primary, connect them to CO2 at 13 psi and leave them at 2 degrees Celsius for four to six weeks prior to drinking. I then pour them at the same temperature and pressure (2 degrees C, 13 psi) through three metres of 5mm ID beer line. I have a font fan on my kegerator so second pours are slightly better than the first one, but are still a real challenge. As stated above, my problem is not the kegerator setup, which otherwise pours perfectly. The issue is my brown ales are pretty much unpourable in comparison with my other beers. Can anybody shed some light on what is going on?