I lager until I'm happy with the taste and appearance. That said it's going to be tough to get the diacetyl out of it at 36. I usually don't start lagering until after there is no diacetyl. Would warming up the beer help? Maybe someone here has tried it.
Kegged: German Pilsner, California Common, Oatmeal Stout
Bottled: American Barleywinne
Lagering: Sam Adams Light clone
Primary: Rye IPA, Simcoe SMaSH, APA