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I'll be bottling straight from the carboy. Kind of a PITA, but a binder clip on an autosiphon hose makes it easier. I siphon to the keg first, then to the bottles. I find this helps for bottle conditioning after a cold crash sends the minimal amount of suspended yeast into dormancy. I also find I have to use 2 belgian candies per pint bottle, and leave at room temperature for about 2 weeks.
My biggest concern is whether these bottles will ship well. I use the easy-cap Grolsch style bottles so I don't have to deal with capping.
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