No, but I wouldn't have moved it to a secondary. That really wouldn't have served any purpose for anything having to do with the beer getting too cold. I
If you had come to us, we would have told you to throw a blanket or two on it and find the warmest place in your place and to have relaxed.
I just posted this in another thread.
FYI, as long as the world or your house doesn't freeze solid, all that would happen if at the low temp end of the yeast (usually the low 50's for an ale) is that the yeast would go dormant. They would hibernate like a bear. Yes fermentation would stop then....But as soon as the ambient temps rose above the dormancy temp, they would wake up and get back to work, they'd find the un eaten sugars and eat them. Worst thing you might have to do is swirl the fermenter to kick them out of bed and back into the factory.
Cool temps are never the end of the world.
Freezing solid? That's a different story most of the yeast cells would burst. But I think you'd be doing something in the house for your comfort long before you'd worry about the fermenter freezing.
Bubbling, or lack of bubbling or rate of bubbling means nothing, it's not a fermentation gauge, it's a vent for offgassing. It slowed down, more than likely because fermentation was (NORMALLY) winding down anyway.
I suggest now you take a gravity reading to see where the beer is at. Now. But your beer is more than likely fine.
In most cases "fixing" something is worse than letting things alone....Yes, it's pretty hard to screw this up. Yeast wants to make beer, it's in their dna...Their sole purpose in life is to ****, then eat sugar, and fart co2, and pee alcohol. It takes a lot to dissuade them. They're like horny frat boys during rush week.
Beer has been brewed with yeast that sat in Amber for 45 million years, in every conceivable temp swing and environmental situation imaginable. Once you realize how hardy it is, you relax more.