I left mine there with great results. I think the only reason to lower it would be if you want to condition your malt. Others can comment on that.
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Lagering on the primary yeast gives good results too. This is something that I just started doing. I made a Vienna lager with WLP830 some time ago, lagered it for about six weeks on the primary yeast and it was crystal clear going into the keg. The flavor is super clean as well.
I would think that process would be bottom of the list, but I'm still finding that for myself.I just didn't perceive enough of a benefit to justify doing them regularly.
Ron Price brewed a German pils that was one of the best lagers I've had, including commerical examples (freshness helps). Maybe we can coerce him into posting that recipe when he gets back from the NHC. The German restaurant down the road from my house has Bitburger pils on tap and it is a world of difference from what I've had in bottles.