I've completed diacetyl rest and transferred to secondary 5 gallon carboy for lagering (say 3-5 weeks). After a few weeks lagering, I anticipate bottling but am curious how adding the priming sugar is going to result in better carbonation. I realize the priming sugar is to be processed by residual yeast, but after practically a month of lagering at 35 degrees F, I'm wondering if the carbonation is going to occur and how long it will take in the bottle. So here are my questions:
1) Is it a good idea to add priming sugar after lagering completes and while bottling for conditioning?
2) Is it helpful to introduce additional yeast during bottling, or is there going to be enough residual yeast to handle the carbonation?
3) Could the lagering carboy be locked (with a plug to prevent escape) to introduce carbonation during lagering?
4) What's the risk of not introducing any priming sugar during the bottle conditioning? Will this just result in a flat lager?