question about lagering

[MSK_Chess]

Tomorrow i will make a Dortmunder Export. As I keg my beer usually there is no problem but I want to try bottling just for a change. Usually when making an ale there is sufficient yeast in suspicion after fermentation to facilitate simply adding some corn sugar and the yeast will carbonate in the bottle. Will there be enough lager yeast in suspicion to do the same thing considering that lagers take a rather longer time to ferment out? Will I need to add some more yeast at bottling time and if so how much? Many thanks in advance - Robbie,

 

[micraftbeer]

I bottle carbed a lager, even after cold crash. It was a one-time experience and using the various bottling sugar guides, they steered me towards extra bottling sugar due to the beer being fermented cold and a lager wanting a higher standard volumes of CO2. The result was massively over-carbed beers, and several exploded bottles while sitting in the case trying to carb up.

There are probably others that can give you more experienced viewpoint, but I told myself if I were to do it again, I'd just skip the bottling sugar guides that had me adding a lot of extra sugar for cold fermentation.

 

[MSK_Chess]

I bottle carbed a lager, even after cold crash. It was a one-time experience and using the various bottling sugar guides, they steered me towards extra bottling sugar due to the beer being fermented cold and a lager wanting a higher standard volumes of CO2. The result was massively over-carbed beers, and several exploded bottles while sitting in the case trying to carb up.

There are probably others that can give you more experienced viewpoint, but I told myself if I were to do it again, I'd just skip the bottling sugar guides that had me adding a lot of extra sugar for cold fermentation.

cheers, thanks so much , some people say it will just take longer than ale others that you need to add extra yeast after lagering in primary