You said "no sediment made it into the bottling bucket."
So I guess it's not clear to me what the problem is.
If some trub got stirred up into suspension, it will drop back out in the bottle. You'll just have to pour carefully.
I usually mark the last 6 bottles or so of each batch. Since they're a little more likely to have some gung in them, I make sure not to share them or give them as gifts or anything. In fact, I usually open them first, when I know the beer is probably not at its peak yet, anyway.
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale