I routinely bottle condition my lagers. After the secondary fermentation and clarification (I use gelatin), I bottle using corn sugar. I've never had to re-pitch yeast, even after 60 day settling periods at 33 degrees. I then condition the bottles at the temperature used for the primary fermentation for 2-3 weeks before gradually reducing the temperature back to 33 degrees for lagering. I taste the beer after three weeks in the bottle (before reducing temperature). Depending on the yeast used, you will most likely notice an increase in diacetyl due to the bottle fermentation. If this is the case, I will warm the bottles slightly for a couple of days and then slowly return to lagering temperature. This procedure leads to crystal clear, diacetyl free, beautifully conditioned lagers.