Even more lager questions

[EliteEvil]

When my horrid TC finishes I intend to stick on a bock with some saflager 23 but want to make sure I have got everything right before I start. Here is my plan:

Make up the Black Rock Bock tin to 25 pints with cold water and no adjuncts.
Ferment with S23 at about 10-15oC for 7 days or until the gravity is 1015ish .
Transfer to a second fermenter, leaving the yeast cake behind. (will bottle the yeast cause I am poor. )
Stick on a heating mat for 3 or 4 days (25-35oC, as I stick a jumper around it).
Stick in the shed for a couple of weeks.
Bottle with 3/4 of a teaspoon of sugar per pint.

2 main questions:

How long can I leave it in the cold before bottling it, making sure that I don't need to add more yeast to carbonate it?
I could probably leave it for 4 weeks if I go home over Easter.

Would finings help clarify it further, and at what point should they be used?

[dedken]

I can't understand why on earth you would want to heat it to 35C after racking it:

If you are attempting a diacetyl rest, the yeast needs to be in there to clean up it's mess. And in any case it's temperature certainly doesn't want to be raised that high because you'll probably begin to kill it. For the diacetyl rest it only needs to come up a few degrees, to an ale-like ferment i.e. no more than 21C.

[EliteEvil]

Hmmm ok, warming it so much isn't really a deliberate thing but after a few days with a jumper on it feels warm on the back of my hand and doesn't seem to have done any harm in the past but I am sure you are right.