It is, the very nature of the beast!
Imccrone, I think you may be getting a bit confused about the steps in the whole process. You want to bulk-prime your batch just as you bottle it. The process is:
For lagers, it's usually: cool fermentation, then slightly raised for diacetyl rest, then drop it back down for lagering (often after transferring from primary to secondary fermenters) & giving it a long time at very cool temps. If this isn't you, then just ignore this bit.
You say you use the fridge for fermentation, so I'm guessing you have some degree of temperature control (even if it's just adjusting the fridge's own internal thermometer)? Do you want to tell us how much control you have (ie. STC-1000)?
If you do your primary fermentation (eg. 8-10C), then transfer to secondary for lagering (eg. 1-3C), you're going to get a much cleaner end-product.
After lagering, THAT is when you should be transferring to another (super-clean & sanitised!) fermenter & bulk-priming. Bottle the batch immediately from that 3rd vessel & then just forget about it for awhile - go & make another batch! If you want to be REALLY anal about it, you can add fresh (cool) yeast to your bottling vessel when you're adding the priming sugars - that will ensure you get fresh yeast to "scavenge" the available oxygen in the bottles & give you a better carbonation result. It's not essential, just a "finesse" thing.
Like anything with brewing, there's more than one way to skin a cat, but I reckon using this regime, you'll get great results.
Edit: Clean & sanitise your ******* bottles!!!!!!! :blink:
