The most common cause of the yeast flavour, which is often referred to as "yeast bite" is that the beer has been brewed at too high a temperature. In future, use a lower brewing temperature if possible and make sure you are using a good quality yeast.
As for excessive sediment in the bottle. This generally occurs when the brew is not given a chance to clear and you end up bottling yeast particles that would have normally dropped out of suspension and fallen to the bottom of the fermenter. After fermentation has finished give the brew 24 to 48 hours to clear before bottling.