I'd have been happy with a 1.02, any lower is getting pretty dry, even for an Irish red. I'm sure you're aware, but just because the airlock is bubbling away doesn't necessarily mean that fermentation is kicking.
Consider this: CO2 has a certain solubility at certain temps. The colder the higher the solubility which means that by raising the temp as you have done you are probably just witnessing a release of CO2 from solution. Hope this helps and not hinders your further brewing - The biggest prob for me with brewing has always been impatience and worrying. Take care, buddy, cheers!