Welcome to the hobby (obsession).
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Also, make a starter of any yeast you have saved. If it works, it works.
If it does not you will use one of the various varieties of dried yeast you keep on hand in your refrigerator. Right?
It'll be fine in the fridge for a week. Since you have time I would suggest you rinse the yeast to separate as much of the trub as possible. Either way, you don't need to pitch the whole yeast cake - probably closer to half or even a quarter of it. If you want you can use the slurry tab on the MrMalty calculator to try to figure out exactly how much.
Scroll down to the bottom of the page to tip #4 here...This how I do it too, never had a judge say anything about oxidation with beers bottled this way.
That's what I've been doing for years and it works great. I usually purge the bottles with CO2 first.
My process is pretty similar to Kai's. I use a stopper on the racking cane; that seals the top of the bottle, and then you can lock the picnic tap open and fill by squeezing the stopper to control the flow of beer. Like a two dollar counter-pressure filler.
I've also found that I have to deliberately over-carbonate the keg by about half a volume, to compensate for the pressure lost in bottling.