Force carbing at room temp?

According to TastyBrew, I can get 3.0 volumes at 30 psi at 60 degrees. I'm thinking about how to have kegged/carbed beer ready to go whenever I have an empty spot.
I know CO2 dissolves better at colder temps, but is there any problems with doing the set it and forget it at these higher temps? My basement stays right around 60-65 all summer, so this would be ideal.
My thought is, with naturally carbing I may want to jump to a clean keg to keg away from the sediment. This way I shouldn't have any sediment.

Thoughts?

I do that for all my brews. I have an extra CO2 tank in the basement that I use to carb my kegs while they condition. Essential in my opinion for a no stress pipeline.

If you carb o-natural and it is sitting for a couple of weeks just tap it you get a little sediment in first 4-6 ozs then its all clear.

Awesome. I think some recipes I'll want to naturally carb. Like when priming a Pumpkin beer with brown sugar or something. But for ease of use, I'ma gonna try this.