Carbonating lager via Krausening/speise

[echoALEia]

I want to carbonate a Dunkel I made using a portion of wort I saved from my batch. I used 34/70 to ferment the main batch and it is currently at a diacetyl rest at 62 degrees. When I am adding my krausen, what temperature should it be at with 34/70 and what temperature should the already fermented beer be at?

Thanks and cheers!

 

[brewbama]

I’ve never done it but this is what I understand: Leave it at 62*F add the speise to the fermenter, once it starts refermenting, close transfer it to a purged, spunded keg. Leave the keg at room temp.