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I have not taken a hygrometer reading...

I am a beginner and am using the 1-2-3 rule, after two weeks in the carboy I am ready to bottle. The issue I am concerned about is that the room the carboy was in may have been below 60 degrees... Should I just bottle it anyway or give it a few days in some warmer temp, but below 60?

The guy who bought the ingredients made that decision... I have typically been using spring water, but used tap water in the batch that is in the carboy now.

I haven't tasted it yet, it has been bottled for three weeks. I will be putting it in the fridge tonight and will know tomorrow.

I bottled a batch of IPA a few weeks ago and when I removed the fermentation lock, I was expecting an etirely different aroma than what I was greeted with. I had a hint of what almost smelled like vinegar. When I made the batch I used distilled water instead of tap or spring. Any ideas?

How dry do my bottles have to be, they are sanitized and in a tree, but i don't want to wait 3-4 hours for the complete drip dry.

I made a batch of pale ale and tranfered it from the plastic pail to a glass carboy after 6 days. Overnight it developed what looks like white mold. Is this normal? I tried to be pretty sterile so... Any advice?