Richard_H
Regular.
It's interesting that some posters go with allowing the beer to 'sit' on the yeast for longer, like this, whereas myself and others bottle much sooner.
I actually set to and bottled the Cali Common I made just now. Because of the weather (I suppose) it went off like a train, has been at 1009 for a few days, was starting to clear 'a little'...
But just now, sat down with a cup of coffee, I'm thinking, I missed a trick there. I had two demi-johns. Why didn't I just bottle one, and leave the other 'sat on the yeast' for another week, and then bottle that, to see if I could detect any advantage? Oh well, too late now! Maybe another time.
From what you have posted earlier you probably aren't really missing a trick as such, 9 days is ample time for the yeast to finish fermenting and allow an extra few days to clean up etc. I have had some that can take up to 3 weeks to hit final gravity (Saison strains at lower temperatures and Lallemand Munich wheat spring to mind) but that is fairly rare.
I 'average' 14 days for most, but I have pushed it as far as 5 weeks for a few big beers due to other commitments and noticed no negative impact on the beer. If your fermenting your standard 23-30 litres then the beer is safe up to around the 6-7 week. If your brewing in bigger batches then you need to consider the weight of the beer sitting on the yeast as a reason to get it off the yeast cake sooner