I agree with the Gunge technique but I never chill a beer below whatever temperature it is at when comes out of the garage.
Kits have come a long way over the last thirty years and nowadays almost all of them will make a palatable brew if it's brewed correctly and allowed to condition for a suitable amount of time.
With regard to a Lager Kit I did this Coopers kit last year:
COOPERS LAGER
Destined for long term lagering in fridge
Started 23rd August 2016 with addition of 950g Golden Syrup and 50g of Fuggles hop pellets.
Youngs lager yeast pitched at 23 degrees. Fermenting at 21 degrees in fridge.
Racked to second FV on 1st September 2016.
Lagering at 10 degrees from 1st September to 8th November.
Bottled in flip-tops 8th November 2016
OG 1.042
FG 1.010
ABV 4.2%
Kcal per Litre = 404Kcal
I started drinking it around Christmas and it was so delicious that it changed my attitude towards Lager so much that I now brew an AG version regularly.
To cut down on the lagering time, after primary fermentation is completed, I now bottle and carbonate the lager for a week at 21 degrees, cold crash the bottles down to one degree in the fridge for a week and then sit them on the shelf to condition.
Hope this helps. :thumb: