Cooked up a excellent all grain cream ale for the summer. Wife loves it, I love it everyone who tries it, loves it. I'll be making it again and again.

It used a Kolsch yeast that was very cloudy and the local brew shop recommended cold crashing when I was picking up ingredients. Fermented at my basement temp of 65º with a damp towel wrapped around it. Moved it to a secondary and It just so happened that cold crashing coincided with a vacation and some busy times for me, so it sat in the fridge at 38º for four weeks. Came out very clean and a nice deep amber color.

Now I know the difference between and ale and a lager, that not was this is..But the term lagering refers to cold storage of beer which is essentially what I did.

sure, thats "lagering" --But I'm not sure how one could make an amber "cream ale" unless the extract was super old and oxidized

All grain

The word lager means to store.  What you really did was cold crash it.  Lagering is usually done in the secondary.

ETA:  I see you did it in the secondary.  So how much crud ended up on the bottom of the vessel?

It wasn't anything like the yeast and garbage from the primary. Maybe a 1/8" or less, kind of like at the bottom of a mug of hot chocolate but the color very light, almost off white.