I’m bottling a lager tomorrow that’s been in the fermenter for 8 weeks now. Do you think I’ll need more yeast for bottling or would I be fine without it? I’ve never made a lager before so I’m not sure.
I think you’ll be fine but I’ll leave it to others to verify. I know a 1/2 pack of dry yeast is cheap and easy if you’re not sure. But, I bet you’ll still get enough off the bottom when you siphon, even if you’re super careful, that it’ll be fine.
Unless it was a very high OG, my experience is that you should be fine without more yeast.