And by the way, if the hydrometer reading is high, just leave it in there. This happened with some Apfelwein I was making. The temp dropped below 15C in my basement and it stopped fermenting. I only moved it a week afterwards, so fermentation ended up taking about a week more. It may slow it down a bit, but not much, especially since either way, it will be close to the end of fermentation.
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)