Conditioning issue

[RichardG]

Guys, I have an extract brew which has been in the FV since last Tuesday, and is well and trully finished fermenting. However, circumstances mean that I won't be able to bottle it until Monday, and I'm concerned about having enough yeast in suspension for proper conditioning; it's already extremely clear (used S-04 yeast). The FV is in the understairs cupboard, so when I move it out to the kitchen it'll get agitated to a small degree. That'll put some yeast back in the brew, but will it be enough to give the brew some proper 'life'?

[oxford brewer]

You should be ok leaving the bottling until monday.
Are you bottling straight from the FV or are you transfering to a bottling bucket first?If you are using a bottling bucket you could allow a small amount of sediment through during transfer to ensure there is enough yeast for bottling.
When and how are you adding your priming sugars?

[RichardG]

I'll be using a bottling bucket and transferring the brew to there. I'll be adding the priming sugar (probably some 70g - 75g) into the bucket as the brew is added to ensure it mixes properly. I was thinking that I'd need to ensure some of the sediment goes in as well, and I'd reckon the act of moving it will be adequate, as long as I transfer the brew to the bottling bucket soon after that.

[oxford brewer]

If you are using a syphon then just let it hit the bottom of the FV quickly and you will carry plenty of yeast over into the bottling bucket.
Have fun!!