I have been sampleing my pale ale, and it has only been in a bottle for one week today. I should be patient or it is going to be all gone. How do you cut back on the sediment in the bottles, is this just the name of the game or is there a trick that will not sacrafice taste. My room mate put one in the freezer to chill and rested it on its side rousing all the sediment ( mostly yeast? or what?) it was still good just a little cloudy and had a bitter bite which I cant complain about. Any Ideas?