I just read Brad Smith’s weekly article about getting clear beer. In one of the tips he gave about using fining agents a couple of days before bottling, he talked about how thy attach to the yeast and take them to the bottom. Does this leave enough yeast in the beer to carbonate in the bottle?
Yes, there won’t be an issue. What I do is cold crash my beer and then hit it with gelatin about 3 days before kegging/bottling. This gives it time to work and settle to the bottom.
While theres less surface area contacting the beer, a yeast cake still does a fair amount of metabolism. And you can always rouse the yeast a time or two early in the bottle conditioning process.