I recently was on bottling day of a batch of extract Belgian tripel. Beer aged in secondary for 3 months and was at 1.014 fg. Tasted nice also at this point. When I went to suction the beer from secondary to bottling bucket I got no suction and was at a loss how to get the beer into bottling bucket. I know the best option would have been buy a new suction and tubing but I was pressed for time and opted to gently pour the beer into the bottling bucket. All the yeast came over too. I then added my priming sugar and bottled as is. Any thought on how my comedy of errors will affect the beer? My hope is that since this was a high gravity beer and i have drank many belgian beers with yeast cakes on the bottom of bottle. I want to believe it will be ok but I'm concerned. Any thoughts, predictions? Thanks for any input