Fermenting temp question

I just brewed a mini-mash Belgian Pale Ale batch. The yeast is Wyeast Belgian Ardennes. The yeast temp range is 65-85 F.
It's been in the primary now for 11 days @ 64 to 65 deg F.

I was going to leave it for 14 days and then rack to secondary for 2 more weeks. My question is:

Since the temp is at the bottom of the yeast range, should I leave it in the primary for an extra week? Would it hurt to raise the temp a little? I know I will get some different flavors if I raise the temp, but I don't want to hurt the beer. Right now I'm getting a bubble every 30 sec or so on a 3-piece.

Do what your hydrometer tells you. Check the gravity three days in a row, if its the same rack it. The fermentation is probably going to be slower since its at the bottom of the temp ranges.