Yeah, I'm curious also. I used Papazian's Oatmeal Stout as a starting point for the P/M Oatmeal stout recipe that I brewed on Friday. He recommends "lagering" the stout in secondary, along with hop pellets, for 3 months---in 33-55 degree temps, which I can't easily accomplish. I've not heard of "lagering" an ale before, but I'm relatively new to this, only brewed 60 gallons or so.
Does anyone know if this really does make a big enough difference to go through the trouble? I COULD put it in a 60-degree winecellar that I have access to, but does it matter?