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
In pipeline: Barleywine w/Brett, Oud Bruin, Sour Hefeweizen
Bottled: Saisons (brett, no brett, black, black with coffee, sour, wheat), Barleywine, failed sour, American sour, 2 Flanders Reds, Table Saison, Helles, Hefeweizen, Gose