It will work but i think a couple of 19l cornies will be easier to handle and maneuver , i use a corny with a neoprene jacket which keeps it cold for hours.
Pour it back into a sterilised fermenter, bring it up to room temp then pitch the yeast. I'd do a quick taste test to make sure it didn't go off or oxidise.
Did you add vinegar ? I've always whisked the egg yolk and mustard then gradually add oil until it starts to thicken, then add vinegar and continue whisking until its firm then season to taste (salt/pepper) you can add a little warm water if its too thick.
Can also use olive oil to make it aioli.
Get a Morgans kit, i kegged one 2 weeks ago and its in the keezer now on tap - bloody beautiful it is.
I pimped it out -
1kg of brown sugar
1 cinnamon stick
4 cloves
2 small chillies
OG 1.036
FG 1.004