Dang it, you guys got me curious now. Sanitized a wine thief, carefully opened bucket and took a sample for SG, 1.015. Fermentation is mostly done after all, without much obvious bubbling, because it does look like high krausen has passed (there's gunk along the sides of the bucket up to about an inch from the top). Sample was very cloudy and yeasty but tasted and smelled pretty beery (and actually quite dry, and good, at least for what I expected, the bitterness had dropped and so did the sweetness). It will probably come out good if my inexperienced homebrewer's pallet means anything.
I probably should have just waited, but I need to know this kind of stuff now, while I'm learning and the batch cost/effort was fairly low.
I still plan to wait to bottle till the 10th (or a day or two later, depending on when is practical). I don't plan to take another gravity reading until the 8th or 9th. I highly doubt there's any chance of making bottle bombs at this point. I will move it to the bottling counter area on the 8th or 9th, to allow time to settle before racking to the bottling carboy.
Last batch used 2/3 cup corn sugar for bottle conditioning. I have two bags of sugar left, 2/3 cup and 3/4 cup. It's only a 1/12 of a cup different, but I'm curious if I can notice the difference in the final product. May be futile to attempt to differentiate because all the batches are different in so many other parameters, but batch 1 and 2 in this five gallon setup are both IPAs, so I'll probably use the 3/4 cup on this batch. Next batch is a sweet stout.
Bah!! I'm just going to have another beer and quit worrying about it all for tonight. Thanks guys!