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, Helles, Table Saison, Gose, Hefeweizen (sour and not), Hoppy Export
Bottled: Multiple Saisons (with and without brett, two black, sour), Barleywine, failed sour, American sour, 2 Flanders Reds, Table Saison, APA