there is also the stage of maturing the beer, it can take a week, more often weeks even months.. so lay the bottles to one side for a few weeks, at the end of the day its a matter of personal taste and i prefer my beers mature not green.
if your lucky enough to have temp controlled fermenting then there are a few things you can do to clean the beer up before bottling,
hydrate the yeast for an optimum population,
ferment at a stable temp at the lower end of the range published for the yeast your using so if it says 18-22c ferment at 18-19C. higher temps can give 'stronger' flavours
when your close to your final gravity reading, raise the temp to the high end of the yeast comfort range, for 24 hours the fermentables remaining to provide flavour wont be a lot but it will enable the yeast to clean the beer a bit. a diactyl rest iirc,
crash chill the beer down to 0-4C for 24-48 hours this will encourage a lot more sediment to drop out (it can take longer than 24 hours to hit the crash chill target temp. so give it 24-48 hours after its hit target temp)
if a real lager brew with lager yeast fermenting circa 11-15C you may also want to consider lagering the beer, afaik you can do this in the bottle or in a 2ndary bulk fermentor.
thing is the kits will tell you to drink your beer x days after making to sell you the beer kit yes you can drink it, but let it mature a few weeks or months even and then you can relish it..
its worth the wait, and meanwhile you can build up a good stock of beer for the summer..