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you can up your pressure to compensate for the temp.--check out beertools.com for a freebie convesion calc.

I've been kegging for years-- it beats the pants off bottling!

If it tastes ok, keg it---if you want it a little dryer you could switch to a more agressive yeast to finish the batch, just be careful with the strain. Some yeasts, although great for wine etc., will dry it out too far and you will be left with a highly alcoholic beverage with very little flavor.

Kegging is much less work intensive and at times alot more convenient. You wash/sanitize one vessile instead of 50-some little ones. Plus it's really cool to have friends over and just point to the serving tap on the fridge, watching the envy and excitement flush over the visitor.

Here's the reader's digest version: Get 30 granite stones(roughly from the size of your fist, to the size of a grapefruit), to rotate about ten at a time. A really hot fire is required and anything you use for the fuel will impart flavor-except gas. Using wood like cherry, apple, oak...

If you are going to start A.G. brewing, you may think of upping your batch size--it doesn't take any more time to do a 10 or 15 gallon batch and if you are spending all day to get it done, you might as well not have to do it as often.