[ewpert]

Just a general question.  I'm making a lager which will age for a few months in a secondary.  I'm wondering how much liquid yeast to re-pitch at the time of bottling?  OG 1.052. 

Do you recommend re-pitching the same yeast used for fermentation?  Or just using a dry yeast strand?

[tygo]

I just use about half of a dry yeast pack.  Any dry yeast will do, it's not going to contribute any character to the final product.  I usually have a few packs of US-05 lying around as emergency backup supplies so that's usually what I use when I feel like adding some insurance at bottling time.