Highly flocculant yeasts...need more at bottling?

The question: do highly flocculant yeasts leave less cells in suspension after secondary, thereby creating a slower conditioning time in the bottle? Say with Nottingham, how long would one have to leave it in secondary to necessitate the use of additional bottling yeast? I've been curious about this for some time, but I ask because a saison I made with WLP550 has been conditioning for 5 weeks now and still is not fully carbed. I wonder, though, if it was because I stressed the yeast by holding at 85F for three days (it unfortunately has a rubber-band like aftertaste now).

lots of things can slow carbonation to a crawl. not enough sugar, to low temps in the bottle, worn out yeast (happens in big beers), just not enough time.