Lager Bottling Question

[kahunaman]

Just about to bottle my 1st lager. I have a couple of questions:

1. I am going to assume I let this bad boy come to room temp before I bottle. Does this make sense? It's at 39 degrees....
2. Standard amount of priming sugar, or anything weird have to happen?
3. It had some bubble activity when I pulled it. I moved it a bit and it bubbled aboout 10 times then stopped. It was in primary for 2 weeks, secondary for a week, had a 3 day rest, and then lagered for 3 weeks. I'd have to assume if there was anything left for the yeast to eat, it would be a miracle. YES I will take a gravity reading but I am just curious if this is normal to see or not.

Otherwise, it looks great. Any tips,etc appreciated. Otherwise to bottle it goes!

 

[jkarp]

No need to bring it to room temp before bottling, but do re-calculate your priming sugar quantity to the proper temp. As you can see, it's already got some CO2 in it from being cold.

 

[kahunaman]

THat CO2 is what scares me. I have thus far avoided the bottlebomb.

 

[Tonedef131]

Just pop open this bad boy:
TastyBrew.com | Homebrewing Calculators | Botting Priming Calculator
punch in your current temp and the style and they will tell you how much by weight of sugar to add.