The good rule most people follow for their beers is checking the FG a few times when you think fermentation is done or ready to bottle. Each beer/yeast type will have a different stopping point. If there is no change between the reading then it's ready to bottle. I would not bottle if the beer hasn't reach its FG because of the fun bottle bombs that can happen. Just wait till its done then add the appropiate amount of sugar for your carbonation.
I do not have a drinking problem. Unless I'm out of beer...
Primary:Sour Stout, Spontaneous Brew, Sweet Plum mead, Chocolate/Habanero mead
Secondary: Sour Golden ale on French Oak, Belgian Saison on Brett
Kegged: Pilsner, Sour Raspberry Cider (3rd place at Dixie cup), ESB, Coffee Oatmeal Stout, Barvarian Hefeweizen
Bottled: Hard Lemonade, Hard Ice Tea
Next up: Brett white IPA, Spontaneous brew 2.0, Mild