I'm getting ready to bottle a couple of lagers that fermnted for a month then lagered for three months. A friend suggested I should consider pitching some yeast when bottling. He pitched 2-3g of yeast for 5 gallons of pilsner that tasted great so I was thinking about 1.5g of yeast for a 2.5 gallon batch of a lager. This is my first lager beer. Is pitching yeast when bottling necessary after Lagering for this long? Sorry to revive such an old thread, but a after a quick search this was the most relevant information I found.