I was reading online some suggestions to carbonate the batch of beer before bottling, and would like to get some details on quantities and method. I do love my home brewed beer, but I don't like the dregs in the bottle from adding sugar for carbonation before bottling.
To carbonate the batch, you need a sealed container that can withstand at least 60psi pressure. Many homebrewers use 5 gallon corny kegs. These are stainless containers, rated to 125psi and make it easy to either prime and naturally carbonate, or to force carbonate from a CO2 tank. Once carbonated, any sediment can be poured off in the first glass or two.
Most just leave it there and serve directly from the keg - but if you want to then bottle the beer, for taking to parties etc., you can do that using a counter pressure bottle filler/"beer gun", either bought or home made.
All in all, the kegs, disconnects, CO2 tank etc.. can end up costing upwards of $150 so this isn't a cheap option. But after bottling a couple of batches you might feel that life's too short to bottle, and the ease and convenience of kegging justifies the expense.
There is no way to avoid sediment in bottles if you prime your beer, whether you do it in bulk or per bottle. I prefer doing it in bulk. On average, I used 1 oz. of sugar for each gal. of beer. You can adjust that for your desired level of carbonation. Boil the sugar with as little water as possible. I usually use around a cup. Add it to the bottling bucket and rack your beer on to it. That helps with mixing it thoroughly. Give it a gentle stir with a sanitized spoon. Don't stir so hard that you add air to the beer. Bottle as normal.
If you google "priming sugar calculator" (I believe its Tastybrew.com) has a simple priming sugar calculator, and you can customize by BJCP style. For instance a porter is going to have less carbonation than a weiss, which will have less than a saison. You will need a kitchen scale, but these are a GREAT pickup even if you brew seldomly.
Also, I DO NOT CARE what all the forums say, I can tell the difference between beer primed with corn sugar (glucose - simpler sugar) and beers primed with table sugar (sucrose - more complex chain). Have not done a straight side by side, so it could have been another process flaw. All I know is the two beers I primed with cane sugar were the worst I made and were not carbed properly.