As commercial beer contains no sediment in the bottles, some home brewers become obsessed with achieving the same with their brews. It is impossible unless you keg it. There is always a small final sediment in the bottles of home brewed beer. If the beer is made correctly, the sediment should be similar to a coat of paint on the bottom of each bottle.
The obsessed brewers leave the beer in the fermenter for weeks after fermentation only to find it has spoiled. They try to filter the beer, only to oxidise (allow to be affected by oxygen) or contaminate the beer, thus ruining it. The answer is compromise and understanding. Allowing your brew short but sufficient time to settle before bottling is the only way to produce good beer to measure accurately.