Unless you're dry hopping it, there is really no reason to move it to a secondary. I would just leave it in the primary.
As far as how long before going to a secondary or how long before bottling, my advice is to never put a calendar length of time on it. Every batch is different, even if the recipe is exactly the same.
Learn to be a yeast whisperer. They'll let you know when they are done.
Now, as for some guidance:
If there is airlock activity, the yeast are still busy in most cases, especially at airlock activity every 10 seconds. If you bottle too soon,
you risk having bottle bombs. If you let it go longer than necessary, you will probably have a clearer, cleaner beer.
You might want to raise the temperature of the fermentor up into the 72 to 75 degree F. range right now to let the yeast clean up
after themselves. This will allow them to clean up diecytels, etc. Maybe hold that temperature for 24 to 48 hours, then bring it back
down.
You would have wanted your primary fermentation in the 62F to 66F range, depending on the strain of yeast that you used. If you
didn't have control of the primary temperature, then a rest to let the yeast clean up is a moot point.
You can start taking gravity readings whenever you suspect that the yeast are done. Some brewers monitor it closely and go to a
diacytel rest when about 75% of the gravity drop has been achieved. I don't monitor it this closely, because each time you open
up the fermentor, you risk contamination. I watch airlock activity. With airlock activity at 10 second intervals, it's a good time to
raise the temperature for your rest.
Once you think it might be ready to bottle, take a gravity reading. The next day, take another one. The next day, take another one.
If you have the same reading for three consecutive days, you can bottle.
Just remember, make sure that anything that is going to come into contact with your beer is clean and has been sanitized. Also, you can't sanitize something that hasn't been cleaned first.
Good luck!
