That German lager flavor

[redbeerman]

I lager in the primary fermenter (bucket) with an air lock.  I believe the low temperatures keep oxidation at bay.  At least I haven't had any issues with it.

[musseldoc]

If you are using an airlock, then the headspace should be CO2 and keep you safe from oxidation (not indefinitely, but a while).  I think the most important variable is ensuring that yeast is present in whatever container you choose to lager your beer.  Obviously, if you leave it on the primary, then there is plenty of yeast.  However, if you are transferring to a keg or secondary carboy to lager, make sure you transfer the beer before you crash cool to lager temps.  This way, some yeast makes it over into your new lager vessel. 

[tomsawyer]

I've never found the amount of yeast left suspended at the end of fermentation to be enough to keep things going.  I tend to give the beer a stir when I rack to a secondary, and really pull out a good amount of yeast.  Maybe 20% or more of whats in the bottom.

[nateo]

I've never found the amount of yeast left suspended at the end of fermentation to be enough to keep things going.  I tend to give the beer a stir when I rack to a secondary, and really pull out a good amount of yeast.  Maybe 20% or more of whats in the bottom.

Yeah. I think a homebrewer is better served by waiting until the beer hits FG before lagering. Trying to lager the traditional way (before terminal gravity is reached) is begging for a stuck ferment.