I've made the jump to lagering by converting an old freezer with a temp control, but now I'm scrambling to learn more about brewing lagers.
I normally use dry malt to prime my ales during bottling. With the lagers in the secondary for 3 months, is there any trick when bottling to make sure you get carbonation? I'm assuming there is enough yeast still somewhat active, but this is where my experience is lacking. Is it better to use corn sugar instead of dry malt for lagers?
Any general suggestions are welcomed.