I'd be careful doing that, some folks have reported bottle bombs from too much headpace/not enough liquid for the co2 to be absorbed it.
Rather than that, try chilling the beer longer....Like a week or more before you start drinking them. THe longer you chill them, the more the yeast flocculates and the tighter the yeast cake in the bottom gets, so there is less sediment in the solution. I have had beers that were in my fridge for months that you could (and I did) completely upend the bottle, pour all the beer in and the sediment was rock hard on the bottom and the beer was perfectly clear.
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