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Leaving aside the risk the fermentation is not completed and possible bottle bombing. I have made some amber or brown ales, about 1.040 1.050 OG. After a week I bottle it and start drinking after 7-10 days.
Am I rushing things? What are the disadvantages and beer flaws that this timing can cause?
The primary thing you miss out on...
Conditioning
First, its important to note that beer does not simply create ethanol and co2 while in primary fermentation. There are a lot of byproducts that are produced in the crazy feeding frenzy that happens the first few days after pitching. The yeast need time to "clean up" after themselves once primary fermentation is complete. Once the "easy" food of fermentable sugars have been eaten the yeast turn to other harder to digest substances. How to Brew lists some of the substances that can be present in your beer.
If you bottle right away you miss out on this cleanup phase and will most definitely not have as good a beer as you could. The beer may be good enough for your taste but its definitely not as good as it should be.
Personally I never drink a beer until its sat for at least 3 weeks in primary and bottle conditioned for another 3. Its a long time to wait but I'm never dissatisfied.
Most would settle for the extra week. But if you're in a hurry, primary could easily be complete after a week, so you're not bottling too early. However, drinking 7-10 day after bottling is on the early side - the beer may not even be fully carbonated at that time.
Wheat beers are best consumed early, as are beer with a strong hop aroma, so drinking early may in fact be a benefit. If you use temperature control with adequate pitching rates, you can reduce the amounts of esters, diacetyl and other undesirables that normally need weeks of conditioning to remove.
