My lager has been chilling for a few weeks at about 36* and I have a question about carbing her up at bottle time. I washed the yeast from it, so can I just take a little turkey baster sample, warm it and the fermenter up, and squirt it with my priming sugar into the bottling bucket? Or should I make a mini starter first? I guess I'm a little nervous and don't want to end up with undercarbed beer. How much should I add for 5 gallons?