i brewed a gluten free version of ommegangs hennepin farmhouse ale and all was well until bottling time came (fermented 10 days, secondary 5 days og and fg spot on). not sure if it was the oppressive heat or the lack of sleep but i bottled without priming! to make matters worse, despite my best intentions and use of a super fine mesh cloth double wrapped, there is about a 1/4 inch of sediment in the bottom of each bottle. suggestions as to what to do? the sediment thing is persistent and making me mad, as you can tell from my emoticon above, what does everyone else do to prevent it from occuring? thanks