Fermentation time vs Carbonation

[MrKangaruu]

Hi all,
I'm sure this has been posted previously, however I cannot find it when I search the forums.

Is there any correlation between beer sitting in fermenter "x" amount of time and carbonation potential when bottling?

I've brewed an imperial stout and placed it in a secondary after 7 days. In the secondary, the airlock continued to bubble, then stopped for a couple weeks(4). I then bottled using my priming sugar per instructions. Question is: Will there be enough yeast suspended in the beer to get the desired carbonation?

 

[flars]

There will be sufficient yeast to carbonate your beer. High OG beers will take longer to carbonate though. Keep the beer at room temperature, or a little warmer if you can, 70°F to 75°F. Check one in about 4 weeks.

This may be a beer to hold onto for a while. Full flavor potential may not be reached for a few months. Don't drink them to fast.

 

[eadavis80]

Is that true of all beers - the higher the OG the longer they take to properly carbonate?