Co2 in kegs
Let me add a few things that may help.
"1. Does it need to be done at a low temp ? Naturally carbonated kegs and bottles arent."
Yes, bottle conditioning is done with a warm phase to PRODUCE Co2 followed by Cold conditioning for Co2 ABSORBTION.
"2. If it is done at a low temp and the keg is allowed to reach room temp, does the CO2 release from the beer and go into headspace ? Wouldnt the same apply to bottles ?"
Yes and yes. As soon as the preassure drops, ie serving, co2 will break out and you have a foamy mess.
"3. I have seen commercial kegs served at room temp through an ice box and they have normal head etc. Is there a difference in the process that these kegs go through ?"
I dont think you have seen what you thought. The kegs were cold and probably had a jacket or were on ice. An Ice box helps by chilling the beer, but warm beer is foamy- period.
"4. Any suggestions greatly appreciated. I have found my attempts so far at normal temp have not carbonated sufficiently and I am concerned about carbonating at low temp then transporting and/or serving from a keg at room temp."
DONT let your beer get warm!! Beer should be treated like milk, ther are both highly perisable beverages. Carbonating in keg is slow but possible. I suggest Karusening with wort or dextrose at the proper level (see handbook of brewing calculations) and aging at room temp for 7-10 days. Note fresh yeast may be nessasary if the beer was filtered or stored cold. Then chill the beer for a week. serve COLD. Just think of the kegs a big bottles......