Also, the yeast isn't dead... I can hear it calling out right now... "I'm not dead, it's only a flesh wound"... Yeast will go dormant (to sleep) in the fridge (in bottles or kegs). Let them warm back up, place them where there's food to be had, and they'll go active again. Well, unless they've been dormant for so long that they have lost all interest in food or reproduction (sort of like most people when they get past a certain age range)...
If you don't want ANY sediment in the bottles, then filter your brew once fermentation is complete, keg it up and carbonate with CO2. Once it's carbonated that way, you can bottle out of the keg (there's a few options for doing that).
Where I live, currently, there's not enough room to put in a keezer. So I have to bottle. I hope to be moving soon. I'm going to make damned sure I have the room for a keezer in the next place. If I have my way, I'll make sure I have room for two decent size chest freezers. That way, one can be used as a fermentation chamber. Since I'm fermenting in Sanke kegs now, getting a freezer with enough clearance shouldn't be an issue. I'll probably get the fermentation chamber (freezer) larger than the keezer. That way I'll be able to bottle condition while fermenting (most of the time). Or at least have a safety net during the summer time... Although it might not get warm enough where I land to matter. :rockin: