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first time kegging and I cant seem to get the( popetts) ball lock disconnects on to the keg can someone please help

I am pretty new to all grain and am a bit put off by the amount of time it takes I have read the threads on saving time but I was wondering if I could do the mash on one day then refrigerate the wort and boil the following day?

I am on my second batch of all grain in the first batch the krausen faded and slowly all of the surface of the fermentation was clear aside for a few small floating. in this batch it is a week after pitching yeast and there is a foamy layer of yeast (much lower than the krausen was ) floating on...