For my one lager this year (my re-birth to brewing year), I lagered in the secondary at 34*F and then left in the bottles for 5 weeks at room temperature. Once that was done they were pretty damned good if I may say so myself. There were some off flavors, but I attribute that to the water mostly.
Blue Lion Brewing
Pipeline: Barleywine w/Brett, Flanders Red, Blue Corn Saison, Chinook IPA, Robust Porter
Drinking: Saisons (lots of different ones), Barleywine, American sour, 2 Flanders Reds, Table Saison, Hefe, Sour Hefe, Tripel, IPA/Saison Split batch, Dubbel, APA, Azacca IPA, Czech Pilsner