Another cause of foam, you will notice, is that first few ounces. You can either tap it off into another glass, or fix it. It is caused by the hose length in your tower that is warmer. Install a tiny computer fan to blow air into the tower, and also, make sure there is insulation in there. This is the same concept as a bar that has a long run to the tap. They use liquid coolant lines in the run so the beer doesn't get hot on the way to the tap.
A bartender tip I watched is not pouring into a frozen glass. Several places have an inverted glass sprayer to shock the glass to a more normal temp prior to the pour. I have also watched bartenders use their hand to warm the glass on the side where the beer will hit first.
As far as over or under carbonation or temperature, that is some magic that you will never master. I have gone through a lake worth of commercial kegged beer and you have almost no control of carbonation. Temperature (cold, colder, and damn near freezing) really did not have all that much effect.
You can see that I spent a lot of time studying the beer foam issue. Trust me, get a Turbo Tap on ebay. There are several on there right now at a reasonable price.