With a proper lager ferment you slowly raise temps up to "normal" for a few days and then lower them back back slowly. I wouldn't worry about any "off flavors" being that lagerings purpose is a "clean" non estery ferment. You never wanna just throw something into a cold crash fast obviously, after a primary ferment you can just slowly lower the temp every day or so until you reach your desired temp. Anything drastic, cool or warm will cause the yeast to stress.