Yes, the process sounds reasonable, at least to an extent. The purpose of storing them at room tamp is to allow a refermentation to create carbonation. Then, ideally, you would keep them at 32-35 for two months to allow the beer to lager and the flavor to smooth out. An even better course of action would be to xfer to secondary, keep that at 32-35 for 2 months, then bottle the beer.

Yes, the process sounds reasonable, at least to an extent. The purpose of storing them at room temp is to allow refermentation to create carbonation. Then, ideally, you would keep them at 32-35 for two months to allow the beer to lager and the flavor to smooth out. An even better course of action would be to transfer to a secondary, keep that at 32-35 for 2 months, then bottle the beer.