I brew mostly lagers. I have 7 lagers on tap and one in D-rest right now.
Leaving a lager sitting at 60 degrees after a 3 week primary is not going to do anything to improve its flavor. You need to flocculate the yeast to give a lager its clean flavor. That takes temps colder than fermentation temps.
If you can allow 3 weeks in the fridge, then you can do your lager some good. Here's what works well for me:
1. Make a proper sized yeast starter (~4qts on a stirplate) Allow a week to make your starter--it'll take 3 days to completely flocc out in the fridge after a room temp fermentation on the stirplate.
Pitch the decanted yeast into wort cooled to fermentation temps--even if you have to pitch the next day after chilling all night.
2. Ferment until the krausen drops/airlock activity slows/gravity is ~ 1.018-1.020
3. Raise temp to ~ 65F for a couple days for D-rest
4. Check gravity after ~ 3days at 65F
5. Taste the sample. If it tastes good
--no acetaldehyde(green apple)/diacetyl(butter) or anything funky, start chilling at 5F per day until you reach 32F
If it doesn't taste good
then wait until it does before chilling.
6. When you reach 32F beer temp, gel the beer and let it sit for 3-4 days at 32F. How to gel is here, post #47: http://www.homebrewtalk.com/f39/cold...81/index2.html
7. After it's clear, rack to bottles or keg. Let bottles sit at room temp for 3 weeks to carb, then refrigerate or put the keg in the fridge and start carbing.