I've been having difficulty bottle carbing and I am quite sure that it's due to lack of yeast remaining when I get to bottling. I tend to prefer lagers and always transfer to secondary so I'm thinking that I'm not getting enough yeast into my bottles to carbonate. Is it possible that a 3 week lager at 38 degrees kills most of the yeast or am I just not sucking enough off the bottom of the carboy? One thought I had was using carbonation tabs but if they require yeast I'd be in the same situation. Does anyone konw? All other threads I've read don't address this point. As always thanks for the help.