For the 3 lagers I've brewed, I've taken the advice from other brewers to perform the lager phase in a keg (around 32-34F) while under pressure. This works great as it is convenient, the carbonation gets dialed and I can forget about it until it peaks.
Two weeks ago I brewed a Marzen/Oktoberfest that I would like to keep in the tank for about six months before tapping. With that amount of time should I be concerned about the beer staling before I get to it? I've read about the flavor improvements and clarity extended lagering can provide, but with a Maibock I brewed previously (slightly lower gravity) it hit its peak at 4 months then started showed signs of staling which came in the way of fruity esters.
Other variables aside, my theory is it depends on the amount of Co2 (since it contains oxygen), lower pressure/slower staling.. but I'm no expert.
I typically go by taste vs a time table, but I'm wondering if anyone has thoughts on this or have come across any studies.