I think I already know the answer to this, but I can't resist asking (I think I just need to hear it from someone more experienced than I) When you rack the beer from the primary(or secondary if you use one) to the bottling bucket, which has the sugar or whatever your using to carbonate the beer with. The main idea is to NOT get any yeast cake in the beer. My question is that if you are avoiding all of the yeast what carbonates the beer? My assumption is that not all the yeast has sunk to the bottom and that there is still plenty floating around to carbonate the beer?
Is my assumption correct?