A layer of sediment in bottle conditioned beer is normal, but it should be minimal. Examine the sediment layer in a bottle conditioned commercial beer like Sierra Nevada and you'll see that it's quite thin. If yours is much more than that, you either sucked sediment from the bottom of your fermenter when racking or you didn't give the beer enough time to clear after fermentation.
Some other post fermentation steps you can take to minimize sediment are:
1. Crash cooling. If you have a way to chill the entire fermenter, this will cause the yeast to settle out.
2. Lagering. Like cold crashing but for a much longer time.
3. Finings like gelatin will make the yeast clump together and drop out.
4. Filtering. If you do this you'll have to add bottling yeast.
All that said, if you pour the beer in a glass in one smooth pour, without sloshing back and forth, and leave the last 1/4" of beer behind, you should get minimal sediment. You can just pour it out and drink it too. But your beer will taste yeasty and it will make you fart a lot.
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