Bottling a lager

I brewed a lager and I have been lagering it for a couple of week now and it’s really clear. My question is do I have to get some yeast back into suspension or is there always enough to naturally carb in bottles?

I’d recommend “swirling” a bit of yeast slurry into the bottling bucket to insure proper natural carbonation. No worries!  :wink:

No need to do anything.  Even though it’s clear there will be plenty of yeast left in suspension after just a few weeks to carb up the bottles.

There will be plenty of yeast in invisible suspention.