I did a brew a while back where my efforts to remove sediment seemed to get rid of too much yeast at the bottling stage (ie. some bottles didn't have enough yeast in them to carbonate well and were sweetened by the priming sugar, where as others turned out great.) I'm doing a similar recipe again and want to avoid the sediment again, I was thinking should I add some more yeast (same strain of course) whilst priming and stir it in before bottleing? But of course I don't want anything wierd to happen like another krausen in the bottle. Has anybody done something similar, or know why or why not this might work??

+2, i have never had to add yeast to the bottling bucket. i do about the same as Wild said and have good luck that way. even when i secondary for a longer period, to get rid of most sediment, i still wind up with good carbonation and very little sediment in the bottle. i use only dry yeast's and and they clear well, i don't know much about liquid yeast tho.
gary

What did you do to get rid of the yeast/sediment? If you rack to a secondary that may help a little. I do a primary straight to a keg & force carbonate it. I ever get any yeast or sediment in my glass even on the first pour. You will have some sediment when you bottle condition no matter what. My guess is that your sugars just did not get mixed enough when you bottled. I would use 4 ounces of corn sugar(boiled & cooled) into the bucket like stated before & rack onto it.
How long of fermintation are you doing? What yeast & what style of beer is it? what O.G.?

The problem wasn't the sugar mixing in when priming because for that brew I put the sugar in each bottle seperately rather than doing it all at once.

To get rid of sediment I left it for a week in the primary, turned the heater off and waited for it to cool down, racked it and left it in the secondary for two weeks then let it cool down again before bottleing. I think the cooling meant there wasn't enough active yeast left around (but it certainly seemed to help the sediment stick to the bottom of the fermenter) - because every bottle had the same amount of sugar (but maybe not the same amount of yeast), I thought that might explain why most turned out normal, but some turned out sweet and uncarbonated.

I don't know what "O.G" is though.

How cold did it get each time?

About 58 fahrenhiet I think the first time, and probably only low 60's the second.