I keg too, but I did my share of bottling.
Answer:
- Bottle from your kegs. The easiest way is, when you're kegging, rack beer into 2L plastic soda bottles and cap with one of these. Then carbonate with your keging system. No yeast. I can have beer carbonated and ready to drink in 5 minutes by doing this and shaking the crap out of the 2L bottle. You need one(or more) of these! BTW, 2L is slightly more than a 6-pack. Woot.
- Pour carefully, and pour once. Tilt it once, pour the beer, watch for the yeast to come down, stop pouring. If you get foam in the glass, and you have to stop pouring until the foam recedes, then you pour again: you're screwed.
- Refrigerate the bottles for as long as possible. The yeast will pack down tight with extended refrigeration.
- Use yeast that flocculates well. S-04 and other english yeasts form a nice hard cake.
Good answers. You can also carb in the keg and then fill bottles from there. I use a section of tubing from my old racking cane shoved in my Perlik 525ss's or you could use one of the growler fillers. Heck look at the "we dont need no steenkin beer gun" thread for a less half-butted way of doing it.
Otherwise. Cold, pour once, transport upright, flocculant yeast, pour once (12 oz bottles or pour two glasses at once).