Yeah, the batch that I brewed, and a lot of the small quantity batches, because they are not pasteurized or over-filtered, have a little bit of sediment on the bottom of the bottle. Not much, but a little. I find that if I pour the bottle out into a glass, the sediment stays in the bottle. If I walk around with the bottle in hand, some of it gets worked up into the beer. I don't notice it, as it's very fine sediment, but I'd prefer it not be there.
I'm working on a batch of hard cider as we speak. Cider is a lot longer of a process than beer. Beer goes from brew kettle to glass in 3-4 weeks. I bought this cider in November, it's been fermenting and settling since then. I'm going to bottle it this week, and it should be ready to drink in another 2-3 months. The guys at the brew shop said the trick is, that the longer I wait the better it'll taste- I think that'll be hard to do, I've already waited longer than I expected... :cheers: