Unless the only thing you have access to is Festa Brew kits I would suggest you brew some thing that yields 5 US gal. That way you won't feel bad about buying kegs that only hold 5 US gal.
Rolled & shaken enough beer will carb at 60 degrees. That is the temperature in my basement & I have force carbed beer at 25 to 30 psi with enough shaking. I don't recommend it as general practice but if you are out of beer it works.
Same as 1977 brewer. When I bottle I move my fermenter first then clean sanitize bottles or have a cup of coffee. within 30 min. its settled and ready to transfer to my bottling bucket.
Anything on the hot side goes in a bucket of water to keep it from getting crusty. Cold side tubing etc. gets sprayed with StarSan And hung up or dropped in a clean bucket.