We're knocking out a Belgian Tripel today and it needs to be lagered. However, we've never lagered a beer before. The recipe, from BCS, reads that you ferment, transfer and carbonate then lager for a month. We intend to bottle this batch and naturally carbonate so heres the question: Should we bulk lager or fill the bottles, let them carbonate and then lager? Seems like if we bulk lager for a month, we may not have enough residual yeast in there to bottle condition correctly. I'd rather not hit the bottles with yeast if we dont have to. Any advice?