Nice Haul. Yeah, 40 PSI or so is the usual max. It's just that if you have a liquid and airspace pressurized at 32 degrees, if you let this warm up, the pressure goes a bit higher. To what extent, I'm not sure. Also, if you're using an inline system somehow, I'd question the psi during the input (I think someone said those are set to 100psi internal, which somehow drops down to 30 leaving the unit before a keg. I don't know for sure on that either.
Otherwise, in an environment where you're at 30psi at 32 degrees unchanging, you should be fine.
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.