1. thats what I do
2. o2 is a very good thing, most homebrewers do something to add air to the wort prior to pitching yeast, I inject pure o2
3. The faster you can cool the wort the better, I started out doing what you do with the ice bath.
4. heinekien bottles are fine as long as they are pry offs, keep them in a dark place because light with skunk your beer.
You seem to have everything inline to make so good beers, one thing i would suggest in a way to keep your fermation temps in check
Fermenting: Traditional Mead, IIPA
Kegged: House Pale Ale, Dry Irish Stout, SWMBO Spiced ale, Phat Tyre clone, Apfelwein
Bottled: First batch Pilsner, RIS, Blackberry wine, Welsh wine, Rasberry Riesling, Lemon wine