I know not to fear the foam, but I always wonder. How much foam is OK? Is there a point where I should begin to fear it?
When I empty a carboy, I can wind up with LOTS of foam left inside.
For a carboy, I try to get most of it out but don't worry if there is some still in there. The guy from Five Star said the foam actually breaks down and is beneficial to the yeast. For bottling, I let the drain on the tree but again don't worry if there is a lot of foam.
When I keg, it's actually fun to watch the huge foam snake come out of the top as I fill.