beer conditioning

I'm not sure I understand "natural aeration" but, the sediment to seek to rid yourself of is, in my humble opinion, the mark of a true brew. When fermentation is complete if you carefully transfer your wort to your bottling bucket you won't get any trub. The sediment in the bottle is simply the good stuff. You know what went into your brew (all good stuff I'm sure). I personally swirl the last bit of beer in a bottle to get to the good stuff, and encourage anyone new to homebrew too do the same.

Brew on brother! SW US desert

If you don't want any sediment in your beer bottles, then the only way is to buy yourself a filtering system. After you've filtered away all the yeast the only way to get carbonation in the bottles is to artificially carbonate them, so you'll need some equipment for that as well.

If you do decide to do this, you must remember to leave your beer in a

secondary fermenter for quite a long time, since after the yeast gets taken out the beer won't develop at all. And I'm sure you have noticed how the taste gets better when your beer conditions in the bottles for a couple of months.

You must also remember, that aftificially carbonated beer will only stay good in the bottles for a month or two, whereas naturally bottle conditioned beer will usually be good for much longer.

Natural airation? There's no such a thing. I believe the person who has said this meant to say natural carbonation, which is just another term for bottle conditioning.

I dont really know if this is what you mean, but there is a page on Geuze beer which talks of a "spontanious fermentation". You can find the page in English here:

JL