I'm getting ready to do my first lager soon, and though the bottling phase is still a ways off, I'd like to gather some information from the brewfessionals on here.
I've gotten two opinions on priming Lagers when bottling. Some people just add sugar (whichever choice), bottle and wait. I've also heard some say that it's best to add a small amount of yeast to your priming session to ensure you get a good carb. Makes sense since the lagering process can cause the yeast to fall out of suspension. I'm just wondering if this is precautionary, necessary, or should I worry about it at all?
I've gotten two opinions on priming Lagers when bottling. Some people just add sugar (whichever choice), bottle and wait. I've also heard some say that it's best to add a small amount of yeast to your priming session to ensure you get a good carb. Makes sense since the lagering process can cause the yeast to fall out of suspension. I'm just wondering if this is precautionary, necessary, or should I worry about it at all?