Originally Posted by r_flagg
I did that with one of the Grolsch bottles. I turned the bottle on its side and rolled it to let the CO2 pocket touch all angles of the glass and it cleared it off. Man, some of that sediment was scary looking, but it sure is drinkable! I'm still of the opinion that it was the gelatin. You're not supposed to cook the gelatin, just heat it gently, so I'm pretty sure it just doesn't go into solution as easily...
I've only bottled two batches so far so my experience is limited. But I saw this phenomenon occurring with my second batch. I twisted the bottles rapidly back and forth to dislodge the yeast/sediment and re-suspend it in the beer. After about 24 hours, all of the sediment had fallen to the bottom and the beer was quite clear when poured. I used only Irish Moss, though, no gelatin.