I use 3/16" line with an 8 foot length served at 10 psi. The Perlick faucet is 1.5' above the top of the keg.
I also have a section of 1/2" copper, of which 3" is in the cold fridge to conduct the heat away from the warmer tower temps. Helps reduce the temperature change and reduces foaming on first pour (great tip from someone here)
Primary #1: Empty #2: Empty
Secondary #1: Blackberry Rhubarb wine #2: Empty #3: Empty
Kegged: Dusseldorf Altbier II
Bottles: Big 50 Barleywine, Framboise Lambic, Russian Imperial Stout, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: Border Crossing Vienna, BGSA, 2 Hearts IPA, Pumpkin Ale, RIS