True lager is a whole bugger of a ball game in itself as I am finding out at present ! But the kit style shouldnt be too much of a sod to make a good job of .
I put all brews into a secondary vessel , be it DJs (£1 each at asda complete with mineral water for next brew) , bucket or whatever with an airlock on top . I generally leave them at least a week to settle out . I never used to use finings but these days there are more types available and are easier to use . I tend now to use a chitosan based one like Youngs and add it a bit at a time as I syphon the wort into the secondary so its spread throughout the brew without having to stir . If leaving it for over a week or two I tend to crush a campden tab and throw that in for safeties sake but you dont have to .
When it comes to bottling , if the brew has been rested and fined , and especially with lager , I try to get some yeast back into it immediately prior to the transfer . If thats the case I would probably be batch priming in a bottling bucket . The yeast can be done a few ways -
the ideal is to have saved a bit of the trub from the first FV in a sealed bottle or jar in the fridge and let a bit of that come up to room temp naturally and pitch a teaspoonful into the bottling bucket . This has the benefit that since its a lager yeast it will make for a bottom hugging sediment in the bottle .
otherwise you can prime each bottle with 2 grains of dry yeast compound (or lager yeast if you have it) and sugar prime the bottles at the same time .
or a combination of the above,eg; batch pitch yeast and sugar , batch prime sugar and yeast in bottles , batch yeast and sugar prime bottles....you get the picture .
One thing , though , is that if you use a bottling bucket and batch prime sugar and yeast you may have a reaction on your hands and have it froth up right away . This isnt a problems , just gently rock the bucket and it will calm down soon enough for you to bottle .
If you DO use a bucket to bottle , and you DO prime and pitch in the bucket you DONT want to leave it hanging around as it will start its conditioning ferment right there in the bucket ! Bottle it ASAP .