How fresh is too fresh? My beans are foaming like crazy off roast

Got a bag roasted two days ago and the shots are chaos. Huge blooming crema, the puck almost erupts, and the flow is unpredictable no matter how I grind. Someone told me to let beans rest before using them. How long do you all wait after the roast date before you start pulling? I always assumed fresher was strictly better but this is fighting me hard. Do you rest light roasts longer than dark? And once a bag is open, how many weeks before it goes flat and stale on you? Trying to figure out the sweet spot window so I’m not either fighting gassers or drinking cardboard. Curious how everyone handles their rotation.