I just racked an Oktoberfest I made last week into my secondary fermenter. The recipe I used called for Wyeast 2112 | California Lager. I've been fermenting at 62° F, since Wyeast recommends a temperature range of 58-68° F. After I've reached terminal gravity, would my beer benefit from a lagering phase? My plan was to lager it at 40° F for about 4 weeks, but I'm not sure if I'll gain anything from doing this, since I'm using a hybrid yeast (and the recipe doesn't call for a lagering phase). Thanks!