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Cold crash it and see if they drop.

That's why I hook the hoses up before placing it in the boil. The hoses stay much cooler until hot water is running through one. Gloves help too.

And don't forget to cold condition the bottles for at least 3 days before you open them. The beer has to cool to allow the CO2 to absorb.

5 gallons is easy, especially with extract. You can do a partial boil and top it up to 5.5 gallons with bottled spring water after cooling. 5 gallons only makes about 48 12 of bottles and it goes fast.

I'm guessing you rushed it from fermentation to bottle. You need to allow the yeast time to cleanup and the beer time to condition. Give it time and it will likely get much better.

Spring water comes from a spring, it is quite clean and has no fluoride or chlorine added to it since it is not the municipal water supply.

I still use an immersion chiller when I top it off. Get it as cool as I can before I add more spring water. Then I stir it up and add my aeration stone while I get everything ready for transferring to my primary and pitching the yeast.

Nope. Most of us use bottled spring/reverse osmosis/distilled water. No chlorine/floride in it and it's sterile.

You could get hit and killed by a car while walking down the street. Does that mean we should hide under a rock? Everything has risks, no need to worry about using glass carboys if you're careful with them.

What about tossing them in the dishwasher and then soaking in starsan before using? That's what I've been doing with good results.