I think the yeast in the bottom of a bottle conditioned beer is not all dead. Unless you pasteurize the beer. That's why it is possible to culture yeast from commercial brews. I saw that Wikipedia too. Still not sure trub is the right word for the stuff in the bottles but guess it could be. I'll ask a brewer next time I'm at the local micro brewery.
Edit...check out this site for definitions of trub and sediment. I think the stuff in bottles is sediment.
The refuse of solid matter that settles and accumulates at the bottom of fermenters, conditioning vessels, and bottles of bottle-conditioned beer.
Wort particles resulting from the precipitation of proteins, hop oils, and tannins during the boiling and cooling stages of brewing.
Still not offended. Just interested in the proper terminology.