I know. I also have two 12 oz that have bottoms of my fermenter. Probably 1/4 of yeast in there.
What I meant to say is that beer is clear so I don't see the difference between using bottling bucket or secondary.
I took your first statement to mean that some bottles were chock full of yeast. Bottling bucket is just for bottling, secondary is for fermenting.
So I opened another bottle last night and carbonation was the same. Should I keep beer at room temp or can I put it in the fridge?
I wouldn't expect much change in carbonation over two days bottle conditioning at reasonable temps. If the beer is good, go ahead and drink it, the stuff left to condition may continue to change over the next few weeks.