Krausen yeast for lager bottles ?

[shocker]

I am having worries about the next batch of lager to be bottled . The Coopers Draft which was made as a lager is coming from the bottles flat since it needs to be served chilled . It was kept two weeks in the warm before going into the cold . Since refrigeration suppresses the fizziness of the served cold lager I am thinking it needs more priming to get the effect that less would give at a higher serving temp . As it were .

So , I have been reading stuff and have seen mention of krausening the brew after settling and fining using some of the original , saved yeast . And yes , I did save some of the yeast by chance . In years gone by I would add a grain or two of Formula 67 yeast compound to the sugar priming to get a good fizz after settling and fining . I am wondering if I can batch prime and batch krausen yeast in the bottling bucket . If so , how much prime and yeast to get that cold , cold serving to be fizzy ?

I am not a lager drinker and have never focused on making it before and probably wont again for a while but I would like to get what I have right .

 

[shocker]

OH , and it has been suggested to me that I could save the bottles of the flat stuff by pouring very gently into an air purged pressure barrel and re priming along with a yeast krausen of some kind . It has NO residual sweetness so the original prime has done its job , I think its just suppressed by the cold .

So....again , amount of priming sugar to use to give a low temp fizz ? And the yeast ?