In beer making all time is relative to temperature. The warmer the brew, the faster the ferment the more quickly it will spoil once fermentation has finished, that is prior to bottling. The cooler the brew, the more slowly things happen. Generally rely on your hydrometer to tell you, if you take two hydrometer readings 24-48hrs apart, and they read the same both times, fermentation is complete and you can then keg/bottle.
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