A month at 48F and then transfer to keg or bottle (if bottle, then 2 weeks at room temperature) then drop it down to cold temperatures (you don’t have to go to 32F for a good lagering). I like to keep it in the keg for 2-3 weeks cold before serving. The last week is under CO2 pressure.
Take out or bypass the analog thermostat in your fridge. Use only the Johnson controller. A lot of small refrigerators only get 40-42 degrees. Also move it away from the wall, sometimes the lack of air circulation makes the compressor overheat and shut off.