Every beer is different. And if you've long primaried or secondaried, if you've used anything like moss, if you've cold crashed, or even depending on the yeast strain, or how the yeast strain interracts with certain grain proteins, could be cause of the amount of bottle sediment, or lack of it in the bottles, and nothing could be wrong at all.....
The thing to realize is, making beer is nearly foolproof if you trust the process, and more importantly trust that the yeast knows what to do.
I've had plenty of beers that had little or no sediment in them.
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Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew