My first advise move over the ditch
Joking aside, did you get a hydrometer with your kit? If not buy one, if you did use it. Most people round here say ferment until the gravity is stable over 2 days (usually takes about 5-7 days to ferment out) then leave it in the fermenter for another 5ish days to clean up any off flavours that might of been produced. Then bottle for 3 weeks.
Bottling without checking the gravity is stable leads to the risk of bottle bombs (hopefully after 7 days you had fermented out so don't panic too much).
Since it is summer down here try keep the fermenter cool, Cooper's state to keep it between 21-27 °C but that just so it ferments fast and can give off flavours. Try keep it around 20 °C, most use a tub of water and a T-shirt to help keep the temp down a bit (some even throw frozen milk/water bottles in to help)
I am guessing you are using the can + 1 kg sugar as suggested? One of the first things I did was try out toucan brews (2 can), basically 2 cans of hopped malt extract with no sugar, depending on the kit you might get a bit to much bitterness but the simplest one would be 2 lager cans (the plain green ones) to make a 23 ltr batch.
Other than that if you really can't wait, throw a couple of those first batch (or even 2nd batch
) in the fridge and give them a try. Its not like they magically go fromt asting crap to awesome the day it hits 3 weeks, it's a gradual thing - worst come to worst you will know what "green" beer taste like
Good luck & welcome
