I just use a two vessel system, batch sparge or BIAB/MIAB depending on batch size, no pumps anymore. Wort is chilled via 25' or 50' immersion chillers from my well, in the summertime the temp controlled dual chest freezers bring the wort down to pitching temps in an hour or two if ground water too warm. On a good day I can knock out two back-to-back 5 gallons batches in about 5.5 hours, or a single 10 gallon batch in about 4.5 hours including cleanup. As homebrewers, we clean enough as it is, the less equipment I have to clean the better. Plus it gives me more time to BS and drink beer! It works well for me, and I've even got a few blue ribbons to prove it
I used to have about 25 corny kegs but started selling or donating them as it is just far too many to have, most never get used. I'm down to about 14 now, some I use over at my FIL's house, have a two-tap system over there for him and try to keep him in beer at all times. I can regularly serve four at a time at my place, or if I'm not fermenting anything, the ferm chambers can serve double duty as auxiliary refrigerators to cold store other kegs to serve if I have them. Most I've had on tap at one time was 8 beers at a party we threw a few years ago. I have about 20 or so carboys and fermentation vessels as it is for long term aging (have a vast aged sour program) - and I'm not a fan of long term aging in kegs anyway. A lot of what I came into was inexpensive, so I try to give back to my club or help out an aspiring brewer who is just starting out.