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: Smoked Stout, Rye IPA, Belgian Blonde
Bottled: English Barleywinne
Primary: Hefeweisen, Triple