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I recently made a belgian specialty using the s-33 yeast. I used a huge amount of pale malt, honey malt, aromatic and brewed with orange peel and coriander. It was a 9.2 ABV beer that tasted wonderful and became crystal clear in the keg. It also had that hint of banana and clove that...

I have bottled my first few batches successfully but this batch is a bock that I lagered. I am worried that there will be enough yeast to bottle condition. Any tips or tricks? I would appreciate any input from more experienced brewers that have lagered beers.