I have a question; If I use a yeast that is characterized by high flocculation, do I have to take that into account when i bottle condition my beers? My thought is that, if there’s less yeast in suspension, there may not be enough to effectively get through the priming sugar…
There should still be plenty, RDWHAHB. 
Yeah, what Tom said. There will still be plenty of yeast in suspension and it doesn’t take much. Don’t worry about it.
Yep, you should be fine. Was just cleaning up notes last night and calculated that my ESB had been in the fermenter for 77 days. Even with that much time to flocculate, the bottles carbed up just fine. Also, the beer is clear as heck.
You really don’t need much yeast to bottle condition, so don’t worry about it.