No, not yet. Just as with extract, it will usually take a 3-5 days at minimum to ferment out, and the only way to be certain is by testing the gravity with a hydrometer to see if it has stabilized. I would wait at least a week before testing it; you can taste the sample after you're done testing it, if you want (I usually do myself, though it won't tell you much at that stage).
Use a sanitized winethief or turkey baster to get the sample from the beer, and write down the reading. If you get the same reading three days later, it should be ready to bottle, or go into secondary if you want to give it time to clarify first.
As for the rice hulls, they aren't quite as critical with the BIAB method, as the filtering is mostly done by the bag, not the grain bed. A stuck mash is still a possibility, though, so rice hulls could have helped.