I read every page up to ~90 before I tried it the first time (next 10pages came durring my adventure) and still had issues the first 3 times I bottled. I had bad foaming issues during bottling and low carb issues after. Finally the 3rd time was acceptable and the 4th and 5th worked well ***(close to well, ill explain later) with low foaming and good carb. it is somewhat of an art form. I will do my best to describe some of the small things I have noticed.
I have ~10feet of line 3/16ID into a picnic tap with an angle cut racking cane inserted with a stopper on it. I believe that the keg pressure, picnic tap, and starsan in the bottle is the largest contributors to foam and have a few techniques to limit this
#1 Temp--I have found that I dont need cold bottles just not hot. ~30deg difference is fine so far. keg is ~35deg and bottles ~70deg
#2 Keg PSI--I have found that if I am between 5-10 psi on the keg it will go ok. My very best experience so far was not fast force carbing the keg. So instead of doing the 25psi keg shake and then fighting to get it to be carbed correct. I just let the keg get to fridge temp overnight, plugged in at ~12psi for one week then dropped the regulator to just under 10psi aprox 8. I then Very gently vented of the keg to the regulator set point of ~8. Let it set for 10min. then began filling bottles.
#3 Fillcounter pressure is key for me. I put the stopper in the bottle, thumb on top of stopper to prevent it from popping out, push the stem to the bottom of the bottle and flip the tap wide open. It will fill ~1/4 with liquid and some foam on top of that. Then it will stop filling due to having equal pressure in the bottle and keg. If the foam is very low I will then start burping the bottle to allow flow to resume. If the foam is high I will let it sit with the tap open and thumb on stopper to allow the counter pressure to dissipate the foam. If it is excessive I will kill that bottle (drink it) and evaluate the system. Once you have the foam under control and are burping the bottle I start slowing down the burping as I get closer and closer to the top until I am slowly releasing the small amount of foam that was on top of the beer and I shut the tap off as the beer get near the stopper. At this point the foam is near gone, and the liquid is at the bottom of the stopper and I have the tap off. Now as I remove the stem from the bottle I partially press the tap lever to fill the space in the neck of the bottle that was full due to the stem being in the bottle. I do this as I remove the stem. It will create a bit of foam that will fill the last inch to half inch of space. I then cap immediately. Then move on to the next bottle quickly and repeat.
*** from the first paragraph--- My brew partner and I bottle together. Its a small assembly line with the two of us. This is important to note because he has low carb issues even with our most recent bottling, I dont. the only difference that I am aware of is I place mine directly into the fridge and maintain temp ~34deg from keg to bottle and after. He does not. His sit at room temp after bottling until he wants to drink it and then places a few bottles in the fridge. I hope someone here can disprove this issue with fine carb from bottles that have sat at room temp prior to drinking.
I hope this LONG reply helps