Was it @ 1.014 for those 2 days it "apparently" stopped or are you just talking about bubbles in the airlock? Although, after 10 days it's likely done fermenting if it's gotten down to 1.014. Just a note, the 1.012 suggest by Brew Toad is an estimate based on your ingredients and stuff you've entered. There's a number of things that could change (I won't list for now), but to be within .002 of that number is pretty good and your likely ok. Putting it in the fridge will slow the yeast and they'll begin to drop out and it shouldn't cause any unwanted issues. I do this all the time around the 14th day to cold crash and clear up my beers before kegging. I've never done this if your bottling, so be mindful you might drop out too much yeast and have issues or longer carbing times with whatever yeast doesn't drop out. Either way, I think your good to go with the advice you've already been given. Cheers!