Well, if you are making a lager which you intend to lager, then you would probably transfer to a secondary and lager it at lagering temperatures for several weeks or longer. then you would bottle it (perhaps needing to add a little more yeast to help with priming) and hit the bottles at priming temp (70F or so) for a couple of weeks, then store them at a cooler temperature. You need a warmer temperature to keep the yeast happy to make your carbonation CO2.
"Beer, well respected and rightly consumed, can be a gift of God. It is one of his mysteries, which it was his delight to conceal and the glory of kings to search out."
The Search for God and Guinness by Stephen Mansfield