When I brewed my BGS it spent about 5 weeks in the primary before bottle conditioning. I pitched at 68F and let it get to 76F naturally and it remained there for the entire slow fermentation. Before cold conditioning, I would let it finish at the higher temps even a week after fermentation appears to have stopped. I didn't lager my beer. I didn't have the capabilities to. I believe the reason for the long cold conditioning is primarily to drop the low flocculating yeast. But, You probably shouldn't even try the beer until is about 6 months old anyway, and at that point it starts to get pretty clear on its own. Mine is at 6 months now and it is just starting to get good. It was terrible two months ago.