As long as it's within the temperature range the yeast works well in (not too low for it) you should good to start checking after 4-5 weeks. Chill one bottle for 5-7 days, then pour to glass.
I would suggest keeping track of the temperature (or temperature range) it was bottle carbonating at, for each batch (or at least each yeast strain) so that you can build up a database of this. After a while, you'll either find a general good starting point, or know for specific ABV ranges, yeast strains, and temperature ranges, what works.
My RocketHub Project
Hopping Tango Brewery
跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se
On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
K1: MO SMaSH IPA
On Deck: Caramel Ale
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
...the right of the People to keep and bear arms shall not be infringed