In addition to all the good advice in this thread, the biggest lesson you need to learn is that yeast work on their own schedule, not yours. Give them all the time they need to finish up their jobs. Your job is to provide them the right environment for them to do so. They will, as long as you give them the sanitary environment, enough oxygen up front, the right temperature, and enough time. They will then reward your patience with a delicious beer! My point is that rushing a beer will usually result in one that's mediocre at best. They yeast continue to work their magic even after the krausen (foam that forms during fermentation) falls. This is the time for the patience, as it LOOKS like they are done, but they aren't.
Good luck and keep coming back to this forum any time you have a question. We all were newbies once.
Steve