Thanks for the response. It does help to ease my mind a bit.
A question comes to mind though. So far in my beer making adventures, I’ve been especially careful about not pulling up any sediment from the carboy when transferring (primary → secondary & secondary → bottling bucket).
Should I keep doing that, or is it sometimes “good” to pull up a little bit into the next vessel?
Basically, I’m curious if there’s always enough yeast just floating around in the beer to handle the next step — assuming nothing horrible happens like temperature extremes or under-pitching, or the like.