I know people say lagers have
to be done X-Y-Z, or that you need to get the beer as close to freezing as possible or it isn't really
a lager. I've secondaried "lagers" at fermenting temps before. Some purists may balk and say that's not really a lager, but the beer was great and, in my mind, that's the ultimate goal. I've also heard on more than one occasion that lagering is actually best done at 10-15 degrees cooler than fermenting temps.
Anyway, like Yooper said (she replied while I was typing my long-winded reply
) I think you're doing just fine the way you are.