Jase,
mine is a very simple set up. Three tap font with one reg, set at same holding and pouring pressure for all three kegs (80KPA). I initially gas the beer at around 250KPA for 24 hours, depending on style, then reduce to pouring/holding pressure. Then if it gets too carbonated later as the keg empties, I just vent it until it's right (doesn't happen often). With 2m beer lines and at these pressures, I guess you could say my system is balanced (by fluke!).
- Snow