Originally Posted by jigidyjim
+1, never pitched additional yeast at bottling time for a lager. I'm not claiming that you shouldn't but I haven't read anywhere of people needing to do this.
I have done it both ways- not added fresh yeast, and then also added fresh yeast. Aside from quicker carbing with reyeasting, I didn't have any differences in the end product.
One point, though- I did NOT pitch lager yeast at bottling. I used 1/3 package (about 3 grams) of dry nottingham yeast. I boiled up the priming solution, cooled it and poured it into the bottling bucket. I then stirred in the dry yeast, and let it sit for a minute and then racked the beer into that to mix well. It worked perfectly, and I let the beer carb up at room temperature.
I use .8 ounce per gallon of priming sugar for most of my ales, but I like my light lagers a little higher carbed and use closer to 1 ounce per gallon. For dark lagers like dopplebock, I use .75 ounce per gallon.