Beer clarity & pressure - secondary fermentation

[conn15]

I am currently brewing my second beer kit - Muntons Premium Gold Continental Pilsner. When I was bottling it one of the first bottles took in quite a bit of sediment. I have kept the bottle and the contents but will obviously dispose of it - just curious to see how it turns out. The beer has been in a warm cupboard for about 4 days and will get moved to a cooler place for a few weeks shortly.

My question is what kind of pressure and clarity should I be seeing in my beer?

I've used 1 &1/5 carbonation drops in a 500ml bottle and they all seem really nice and clear. The bottles are soft to touch and do not feel rock hard. Am I on the right track?

[AnthonyUK]

Leave it a week or two at room temp then at least the same at 10-12°c before drinking.
I should be well carbonated and clear by then even the one with a lot of sediment in.