Just shut off the valves on your manifolds and "burp" the kegs every couple hours until they get back to where they belong. There aren't any adverse effects that I know of from overcarbing other than really foamy beer
Don't worry about the air (It's really CO2 coming out of solution) in the lines. That's actually pretty common, but gets worse when you're overcarbed.
Also, 35 PSI will carb warm beer less than when it's cold. Cold water (beer) will absorb more CO2 than warm. But starting when the kegs are cold makes carbonation more predictable when you are using 3x your serving pressure. It's one less variable to your timing. It's like this - If it's already at 38 degrees, and I decide that I like it after 28 hours at 30 PSI I will try that next time. Now if it's warm, and I hit it with 30 PSI, it's going to have less carbonation after the same time. It's just another variable.
I fully understand the desire to force carb quickly - Do it myself sometimes. But once you get your pipeline built up (You have beer waiting because your taps are full) Carb those at serving pressure and temperature
. It takes about 2 weeks this way, but you'll always nail it - Every time.