Hey everyone. I M back in to brewing beer after almost 2 decades off. I have recently started a Vanilla Cream Ale batch using a recipe off the Coopers website. Called for one can of their Australian Pale Ale, LDM, Dextrose, maple syrup, and vanilla. I boiled up the LDM, syrup, vanilla and water, added it to the extract, cooled to 75 and pitched my yeast? Starting gravity 1.038. Gravity at racking 7 days later 1.003. It's fermented at 68 the whole time and my question is...gravity is stable, and the ale is already clearing and it's only been in the secondary 4 days. How soon is too soon to bottle???