Cold condition the beer in the bottles for about a month and it should go away. Do not cool-warm-cool-warm too often or it will become permenant.
The way to avoid it is to use a kettle fining, Irish Moss, etc. and to get a good hot break and a good cold break (ie chill fast.) Lagering in a secondary will also help (really it's the same as cold conditioning in the bottle.) Gelatin in the secondary along with cold crashing it seems to help too.
Primary: English Summer Ale;
Bottled Aging: English Barleywine' 14;
Kegged Aging: Oktoberfest;
Kegged Ready: Vienna Calling; Heffeweizen; Kolsch
Bottled Ready: English Barleywine '12; Russian Imperial Stout; Wee Heavy; London Porter; Belgium Golden Strong; Westy 12; Arrogant Bastard; Magpie Rye Ale; Leffe