Might be a n00b question - only my second brew sorry. Brewing a 5 gal Mosaic IPA extract - OG 1.070. Dry-hopped after two weeks (which was one week ago) 1.021 at time of adding hops. Not much action last week as far as air lock so I assumed fermentation finished or near finished. Tonight, I gently moved bucket from basement to 1st floor in anticipation to bottle in two days. I wanted to give it time to settle. After two hours, the air lock was active albeit slow (one bubble every 25 seconds). I was keeping temperature since start- Basement was 65-66 the whole time and 1st floor now 70-72. My question is whether you think yeast became active due to higher temps and movement? Should I still plan on bottling in two days? I tried searching forums and half the answers say stored C02 being released by movement so bottle - half the answers say fermentation re-active and wait until no signs of life. As an aside, whats my real target here - proper FG or proper look/clarity before bottling?