Yeah. Filtering is for kegging or bottling carbed beer (pain in the ass on a large scale)
.5m (actual) and above will NOT strip out flavor. Below that will.
A 1m (actual) will strip out most, if not all, the yeast.
To strip out all bacteria you have to go .3 or lower. (about what a lot of breweries use and yes even most micros for beer stabilization purposes..aka..shelf life at room temps)
IMO beer should be left 2 weeks in the primary. 3 week being optimum before racking to a secondary and cold conditioning it. This lets the yeast eat up some of the nastier substances created during initial fermentation.
Cold conditioning will clear your beer faster.
Note: Lagers need diacytel rest (warm the beer to room temp) for a couple of days before or after lagering.
I've been letting my beer age 3 to 4 weeks in primary then filtering to a keg where it sits pressurized in the fridge for about 10 days (when I have not ran out of beer).
If you do decide to do the cartridge filter route.. buy some quick disconnects (garden hose kind cheapish and makes life much easier) and back flush your filter with water after filtering. Take the cartridge and soak in a strong solution of oxyclean and water till next filtering session. On or before next filtering session, back flush for 5 min or more then soak cartridge in sulfite/water. then back flush (Iodaphor will stain and chlorine will leave, well.. chlorine...) I guess you could just take it from the oxyclean bath and soak in sulfite then back-flush. I've done that a few times.