A lager question...

I'll be making my first lagger in a couple of days and I heard that after 3 months of lagering at 3C (37F) there should be enough yeast to bottle condition but the guy at the homebrew store told me that I shouldn't lager that long... he told me maybe one week or two tops.

Anyway, I plan on keeping it in primary for 3 weeks at 11-15 C (52-58 F)
Then raise temp to room temp for 2 days (Too kill butterscotch flavors)
Then lager in Secondary for 3-4 months at 3-4 C (37-40 F)
Raise Temp to room temp, add bottling sugar, then bottle condition for 3 weeks

OG should be 1.062
FG should be 1.019

White Labs Octoberfest Lager Yeast (WLP820)
Yeast details
Attenuation: 65-73%
Flocculation: Medium
Optimum Fermentation Temperature: 52-58°F
Alcohol Tolerance: Medium-High

I know it's the second time I post this but no one responded the first time, please help...

3 months lagering should not be a problem, I would however add some extra yeast at bottling along with the priming sugar. I had a pilsner that I did not add extra yeast to and it took nearly 6 weeks to be carb'd and it was a bit low at that.

I ferment mine at 52-54 for 4 weeks, If you cold pitch you don't need the Diacetyl rest. I force carbonate so can't help you on the carbing but 3 weeks in the primary is no big deal.

Interesting. I've lagered for 2 months and had enough good carbonation when I bottled.
I didn't think there was such a thing as lagering too long.

If you add yeast at bottling, how is that done?
Just "some" yeast of "some" type, and away you go?

I like to lager the yeast out of it and add 2-3 grams of a yeast better for bottle conditioning. T-58 makes a nice firm sediment at the bottom of the bottle. Nottingham works well too. I get much less sediment in my lagers than I do my ales. They still carb in about one week at room temp just like all my ales do.

Ok, thanks... so you guys suggest that I do add yeast at the end of the lagger period.

Should I just add with the priming sugar, or should I put it in a pint of water first?
And should I gentling stir it in or add it while racking to bottling bucket this way it stirs it-self in?

What I do when I re-yeast a lager is to mix up the priming solution and let it cool. I think add 1/4 of a package of dry yeast (generally Nottingham) to the cooled priming solution, stir it well, and then rack the beer into that. It works great!

I've just been sprinkling it in dry as I rack to the bottling bucket.