If I use a Secondary Fermenter, will there be enough yeast in the beer for me to bottle condition?

First, a secondary fermenter is considered a fermenter, usually a carboy, that you transfer your beer into after the primary fermentation is finished. Usually only recommended by MoreBeer! when there is a reason to do so - you are fermenting with fruit and need to get the beer off the fruit, you are making a lager and want to extend aging, you are making a big beer for extended aging, etc.  However, even if you age out your beer in a secondary fermenter there will be enough yeast still left in suspension for bottling. Yeast left in suspension are responsible for consuming the sugar added at bottling and producing the CO2 which then dissolves into suspension as carbonation.  

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