I just did my first Revvy bottling batch today. I did not do the spigot mod because after cutting down the PVC elbow there was some black gunk on the lip of the uncut end of the PVC. A soak in oxyiclean did nothing, wiping it with an adhesive removal pad also didn't work, nor did a hot water wash. I bottled the tilt way. Connecting the bottling wand to the spigot saved my back. I do 2.5-gallon batches and although I didn't time my bottling session, I'd say it took about 30 minutes for the bottling. Maybe about an hour for all of it. I wasn't going to bottle in the kitchen as I ferment in a spare bathroom and didn't want to disturb the yeast too much. It didn't take but a few minutes for the trub to settle down.
I remember from my previous life as a homebrewer, before my divorce-induced hiatus, that we didn't bother cooling down the priming sugar. I allowed to sugar to cool somewhat today, but not down to room temp. The thinking back in the day was that the beer would dilute the sugar and cool it off quickly enough that cooling wasn't needed. I did this today. My after-the-fact analysis got me thinking I hope I did not screw it up dumping in warm priming solution to the bottling bucket. Maybe the change was due to concerns of the sugar precipitating out during the rapid change in temperature. Any thoughts?
My first return batch I learned my new red-winged capper couldn't cap the Guinness type bottles. My LHBS didn't have a bench capper in stock. I know before my hand capper worked on the Guinness bottles. It is in storage in the attic if I have it. IIRC it wasn't a plastic model. Did they change over the years? Anyway, I had a few with a similar neck that snuck in this time and didn't know till they were filled and tried to cap them. I sent them aside and after capping the others, I carefully poured them into bottles with the capable necks. That set me back a few minutes.
I kegged one batch before I called it quits after the divorce. I'll say kegging is easier if you have space and a means of keeping the kegs cold. But there's something about seeing those freshly filled and capped bottles after you are done. Bottling is surely more visually rewarding. At this point, I don't have room for a keezer. And suddenly with this newfound system bottling isn't so hard. With my smaller batches, bottling is the best route for me. Now to go and get all my bottles out of the garage, start brewing, fermenting, and filling them up.