In the 80s UK, Boots, the chemists, who already sold home brew kits, developed a yeast that settled at the bottom of bottles as a gel. Unlike the sediment you're used to, that is disturbed when you tip the bottle, this just sat there. Friends, who used to avoid my home brew, said things like, Wow this tastes like real beer. it was clear and sparkling. For some reason they dropped out of the home brew market and I've not been able to find anything like their gel yeast. Instead, I have developed a technique to minimise sediment. It's a long game - it involves long periods of settlement and secondary fermentation. Basically, after the bucket stage, I decant the 40 pints to a pressure barrel for 3 weeks, I then decant off from that, 8 pints into a demijohn and let that settle for up to 3 months. Finings can be added, although this can take a while to clear. Finally, I bottle the beer and leave for another 3 months minimum. At no point is sugar added. I use only malt or malt extract and hops. No initial brew sugar, no bottle priming. The beer has enough harder to ferment carbohydrates to make a good beer given time. That's it. Obviously it's a long wait for a pint but once you get into a routine, you end up with a steady supply. Just need more storage vessels and space. Cleanliness is paramount of course.