You moved the beer way too soon, you took it off the yeast that was working on fermenting the beer. Airlock bubbling it too faulty away to judge your beer. You should have taken a hydromter reading in stead, you would have found you were still high and then would have left it alone to finish it's job.
Most of us don't even touch our beer for a month, which gives the beer plenty of time to finish and the yeast plenty of time to clean up after itself. And If I do secondary (to add fruit or oak) I wait til day 14 then take a gravity reading and if it is within 1-5 gravity points of what the recipe calls for then rack.
I would get some dry yeast like US-05 and add it, then leave the beer alone for a couple more weeks to finish and then DON'T bottle until the hydro reading has been solid over the span of three days.
Your airlock is not a fermentation gauge, it is a VALVE to release excess co2. And the peak of fermentation has already wound down, so there's simply no need to vent off any excess co2.
If your airlock was bubbling and stopped---It doesn't mean fermentation has stopped.
If you airlock isn't bubbling, it doesn't mean your fermentation hasn't started....
If your airlock starts bubbling, it really doesn't matter.
If your airlock NEVER bubbles, it doesn't mean anything is wrong or right.
The only way to truly know what is going on in your fermenter is with
your hydrometer. Like I said here in my blog, which I encourage you to read,
Think evaluation before action you sure as HELL wouldn't want a doctor to start cutting on you unless he used the proper diagnostic instuments like x-rays first, right? You wouldn't want him to just take a look in your eyes briefly and say "I'm cutting into your chest first thing in the morning." You would want them to use the right
diagnostic tools before the slice and dice, right? You'd cry malpractice, I would hope, if they didn't say they were sending you for an MRI and other things before going in....
Thinking about "doing anything" without taking a hydrometer reading is tantamount to the doctor deciding to cut you open without running any diagnostic tests....Taking one look at you and saying, "Yeah I'm going in." You would really want the doctor to use all means to properly diagnose what's going on. It's exactly the same thing when you try to go by airlock....
You'll be much happier if you get out of that habit,of thinking of your airlock as any sort of gauge.....In fact I've never had a beer not ferment. BUT half of my fermentations, spread out across 9 different fermenters, never blip once in the airlock.
Fermentation is not always "dynamic," just because you don't SEE anything happening, doesn't mean that any-thing's wrong,, and also doesn't mean that the yeast are still not working diligently away, doing what they've been doing for over 4,000 years..
The main reason that you arilock stopped was that fermentation was SLOWING DOWN and therefore there wasn't a need for the Airlock to release any excess co2 NOT that it was done.