youve got a lot of info. first off, how long was your stout in the primary at those low temps, secondly how long was it in the secondary at those temps. usually if you had it in the primary for about 2 weeks and the secondary for a week, you should be fine in the bottle. leave it bottled for atleast 14 days. if you only fermented for a few days, you might be in trouble. it really depends on whether your fermentation was complete or not. the only way to tell would be to take a gravity reading. i think if you fermented at those low temps, your brew might be better off fermenting longer. i have heard of stout fermenting at lower temps, it just clarifyes a little better and the taste is a little more crisp.
now as far as your first issue with lager temps. you should ferment a lager at temps between 45 and 55 degrees. usually under 45, the yeast goes to sleep. once youve fermented for about 21 days in the primary and 21 days in the secondary, you can lager in the bottle at 33 degrees for 21-30 days. now, lagering your fermentation temps is tricky. you have to cool the wort to your primary fermentation temps (55f) then let it go through a diacetyl rest for 48 hours. what that means is let it warm up to room temp (70) for 2 days. then bring it back down to 55. remember to bring it down no more than 5 degrees per day or you risk shocking your yeast. then ferment at 55 for 21. rack to secondary, then do another diacetyl rest for 48 hours to room temp. then bring your temp down to between 45-48 for 21 days. remember, no more than 5 degrees per day. after that, bottle and carbonate in the closet for 14 days, then in the fridge and down to 33 degrees for 21-30 days. then youre done. i know that was probably more info than you were expecting, but thats how its done.
ill keep my money, guns, freedom, and religion......you can keep the change.
You like fishsticks, what are you, a gay fish?