If you have Argon, you can used it, however I do not think it is necessary, unless you have a lot of free space, like a half full carboy. Good, sanitation is much more important than air exposure.
Mainly, because beer will not age as long as wine in a carboy, the process being shorter.
I find beer much more resistent to air exposure compared to wine (my opinion).
I made over 35 batches so far (4-5 gallons each) and I never spoiled a batch due to air exposition (fingers crossed).
Regarding the temperature, to bottle condition (bottle fermentation), it will depend on your yeast, the colder the longer it will take to carbonate, but it should work.
For storage afterwards, it's ok to store for less than 6 months in bottles at that temperature (depends on the type of beer as well). The hotter, the faster your beer will age. For instance, your beer might be perfect after 2 months at that temperature or exactly the same after 4 months in a fridge. So to age beer for a longer period of time, you should find colder place. Usually the malt flavour dissappears first, then hops right after, until eventually it will become too bland to enjoy.