You can bottle your beer when it reaches its FG. Might be 4 days, might be a week, maybe even a bit longer. It's better to wait until you hit FG, then let the yeast do a bit of a clean up of any off flavours or smells, by-products of the fermentation process, that might be present.
A lot of people here go for at least three weeks in primary, bottle and carbonate/condition at room temp for three weeks, then chuck a bottle or two into the fridge for a minimum of 24 hours before seeing what the batch has turned out like.
Three weeks before bottling is a good figure to aim for but it isn't guaranteed that your beer will be ready in that time. SG checks will tell you.
By the way, you might find that an ambient temp of 20°C will be a little high when fermenting with US-05. The brew will produce heat due to the fermentation process and can be considerably higher than the ambient, room, temp which could lead to off flavours and smells. If you can keep the fermenter down around 17 to 18°C during the initial vigorous phase of fermentation then let it warm to 20°C or so, after the first signs of temp dropping, and keep it there for a week you'll probably get a decent fermentation and good attenuation.
Swamp coolers and brew belts are things you could look into to help with maintaining brewing temps, if you haven't already got something else sorted.