Lagering

It fermented well using 34/70, I started at 12c, by day 5 it was around 1.020 so I ramped 2c each day till 20c and left it there for about 3 days. I kegged it. Its now lagering at 2c, 1c would be better but the fridge I use is a bit old and would struggle. It actually tastes good now after a week, but it hasnt cleared. I dont think it will need anymore than a few weeks, theres no sulphur present from the start, so its really just about clearing up. I'll say a month but I think it will be ready beforehand. Cheers!
There's no set time, I like to make sure most of any sulphur aroma is gone before kegging by getting that ferment temp up near the end of ferment. Once you now that you've cleared that up eg and chill till clear. Cheers!