In other words you are lagering at 40 degrees???
Charlie Papaszian's recipes for lagers call for lagering between 40 and 50 degrees. Is this dependent upon the individual yeast strains? Additionally, do you find that 40 degrees is the right temp for serving?
I have yet to place a thermometer in my fridge to see what I keep my beer at . . . but I suspect it is near 40. If lagering at 40 degrees is appropriate, I may be in heaven! A whole new world of brewing is opening up for me. . . .