OK, here is the low down on lagers, the temps need to be low, like in the 50s low so you will want to get that temp down a bit, if you used wyeast 2633 the range is 48 to 58 degrees, 58 being the way top end, for best results you would want to keep it at about 48 to 50 degrees to allow for a bit of temp rise from fermentation. since you didn't want to make a large starter you would have needed to pitch 4.3 pouches of yeast to have the correct amount for proper fermentation as indicated in the link to MrMalty posted above somewhere. assuming you used the 2633 yeast it is a medium-low flocculating strain so it will take a long time for the yeast to drop out of the beer.
lagers take a long time to ferment possibly a month or so, I would check your gravity near the end of fermentation, when it is 80% finished you need to bump the temp up by 10 degrees for the final fermentation this is called the Diacetyl Rest, this will help eliminate the butter-like flavor that lager yeast tend to impart on the beer.
once fermentation is complete, drop the temp 3 to 5 degrees per day down to about 35 degrees, at this point I rack the beer off the yeast and into a keg or another clean fermentor. let the beer lager for a minimum of 1 week per 10 points of original gravity, so since your beer was at 1.060, you would need to lager for about 6 weeks.
When I make my Oktoberfest lager, I brew it in March and it is served at my Oktoberfest party in late September.