Looks like things are winding down to me. You have a krauesen ring which indicates a pretty active fermentation but not ridiculous so the temperature probably wasn't too high. What yeast was pitched?
The clusters of bubbles on the surface now are off gassing for the most part. There's probably still some yeast activity down in the bottom.
Consider what @hd4mark mentions above in regard to fermentation temperature control A really fast warm fermentation can produce off flavors. Do you have a stick on "fermometer" on the bucket? What was the temperature when you pitched the yeast? What was it over the first 3 days of fermentation?
Based on this picture I'd say you're probably within a few points of final gravity now but I'd still give it 2 weeks minimum in the bucket. In the meantime get a hydrometer. They're cheap and one of the best tools you can have as a brewer. Get three. They like to jump off tables when you're not looking and they seldom survive the leap.
At about 12 days take a gravity reading, then another at 14 days. If there's no change it's ready to package. If you need tips on using a hydrometer don't hesitate to ask.