yeah it'll always be there if you bottle condition. To me it's a sign of a quality beer. Given the option of having a beer bottle conditioned or force carbed i'll do bottle conditioned every time.
If it's really an issue for you, you can get kegging equipment and force carb and bottle from the keg. Then there's no sediment
PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Oud Bruin, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Vicious Hug DIPA, Chocolate Cream Stout