I use a 50ft IC for 10 gal batches. In the summer tap water is about 76 deg F so I cool it down to about 80 deg F. Then I transfer to fermenter and put it in the kegerator I use for temp control. I pitch the yeast once I'm at my target temp.
I just started using a sanke keg as my fermenter. You can use the 1/2 barrel for 10-13 gallons or the 1/6 still for 5 gallons. The diptube needs to be removed which is simple. I use this setup http://www.brewershardware.com/Sanke-Fermenter-Kits/ which fits perfectly in my kegerator which I use...