No worries!
I have done both. The coolest I've fermented those beers at though is 13ðC, so I guess a bit warmer than lager temperatures, but have tried making a steam beer/Cali common type and got very similar, if not the same results. I have also left my lager fermenting in my garage where it gets very cool at night, probably down to lager temps but warms up to around 15ðC during the day, it came out really well then too. I don't leave them for 3 months to lager, but I do have a longer than normal primary to get rid of the sulphur smell. Probably a week longer than an ale equivalent recipe.
I like to leave them to condition in the bottle for different times. Hoppy lagers I crack open about 2-3 weeks, there are usually a few noticeable "green" flavours at 2 weeks but the hop character is amazing! At the 3 week mark I find the flavours have matured nicely, still with a very clean and punchy hop character. With my more traditional pils, helles, bocks etc I leave them in the bottle longer. Usually start to drink them around 3-4 week mark out of impatience, but if I wait longer they would taste nicer.
basically most conditioning happens in the bottle, and it probably needs a slightly longer fermentation.