I've had a lager out chilling in the garage for the past six weeks. All activity has appeared to seise. Should I raise the temp back up for bottling? Do I have to restart the yeast for it to prime? Will simply raising the temp restart the yeast?
Bottling it while cold reduces the amount of priming sugar you need to use, so I'd bottle cold and condition warm. You can agitate the bottles after a couple of days to resuspend the yeast if necessary.