Kolsch: fermented for 12 days at 62-64*F, lagered in secondary for 28 days at roughly 44*F in my garage, temps stayed more or less around 44*F during that time, some sulfur notes at bottling, but supposedly they will age out.
Schwarzbier: fermented for 13 days at 64*F, lagered in secondary for 2 months and 10 days (in my garage), at 45*F for first month or so then weather got warmer and temps in garage were around 65*F
Oktoberfest: fermented for 26 days (ferm done after 10 days, but life got in the way) at 61-65*F, racked to corny keg and am currently lagering in my kegerator at 37*F, it's been 13 days lagering so far.