While a brew can be good after a short time in the fridge getting cooled down, it's even better once you've given it enough time for the trub to compact on the bottom of the bottle. This can take anywhere from a couple to several days. Most of the time, after about 4 days in the fridge, my brews pour nice and clear into the glass. If I pour after less than 2 days, not even close.
So ONCE the bottles are actually carbonated, I put enough into the fridge that I can drink what I normally do, refill from stock not in the fridge and not run out. Eventually, I plan to get a second fridge (not where I'm living now though) and I'll put more bottles in there to drink... Of course, I also plan on building a keezer and filling kegs at some point (but bottling some of each batch too) so I'll be able to pull from either source.
Try a longer chilling period on a couple of bottles of what you have on hand... I didn't think it would make any real difference either, until I experienced it... Of course, you won't be able to tell on things like porters and stouts (or things that are really dark/black)...