I brewed an Irish Red this past Friday. Gravity was 1.052 Friday night around the same time I pitched the yeast. I only made about 3 gallons but I still pitched the whole vile of Wyeast Irish Ale Yeast. There was noticeable fermentation by Saturday afternoon but by Sunday it had slowed dramatically or stopped altogether. I transferred to secondary on Tuesday afternoon, at which time I had a gravity reading of 1.020. Today, Wednesday, there is no noticeable activity (air lock). Should I wait a week or so before bottling or is the fermentation done?