airlock activity after 2 weeks?

So this my 1st time using Northwest Ale (Wyeast Labs #1332) w/ [Starter 2000 ml], I've always used White Labs. There seems to be airlock activity every once in awhile. Its been in primary for 2 weeks. There is also bubbles in the airlock. My OG was 10.52, its now 10.13. So I think its done by beersmith estimate. I was thinking of kegging this tomorro. Anyone think I shouldn't?

Heres the grain bill

10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.3 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.0 %
0.63 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.1 %
0.45 lb Honey Malt (25.0 SRM) Grain 3.6 %
0.33 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.6 %
0.05 lb White Wheat Malt (2.4 SRM) Grain 0.4 %
1.00 oz Hallertauer [4.80%] (60 min) Hops 16.1 IBU
1.00 oz Cascade [5.50%] (10 min) Hops 6.7 IBU
1.00 oz Hallertauer [4.80%] (10 min)

Go ahead, it's done fermenting. There's just some offgassing yet.
Happened to me a few batches ago; I left an ESB in secondary for three extra weeks because it kept bubbling until people here told me to knock that off. If the hydrometer's steady, fermentation is complete. Only variable left is how long you want to leave it on the yeast cake.