Dry Irish Stout Update #3: Bottling

Sunday morning was bottling time. I sanitized my bottles by filling up my plastic fermenter and my bottling bucket with 5 gallons of water each and my no rise sanitizer. I found that I could get 18 bottles in each bucket so it was going to take a third bucket's worth of sanitizing. I set them aside and did some yard work. 2 hours later I was ready to bottle. I dumped my priming sugar into a pot along with a cup of water, and heated it just enough to dissolve the sugar. I took the bottles out of the 2 buckets an topped each bottle with a piece of aluminum foil. I set these aside and emptied out the bottling bucket in the street and put the rest of my bottles in my now empty fermenter. I racked the beer out of my glass fermenter into my bottling bucket and noted first that I now had less than 5 gallons, it was now closer to 4 gallons. There was still a bunch of crap sitting at the bottom of the bucket, which made me glad for the racking to secondary. I hooked my hose into the spigot on my bottling bucket with my bottling cane on the end. About this time Mary came out into the garage, so I taught her to grab me a bottle, remove the foil and hand m the bottle. This worked pretty well, and I had it bottled in no time. It only produced around 44 bottles, so it was a bit short of my expectations, but this means that I have a good jump on bottles for my next batch, assuming I loose much of what I just used.