It's dropped another gravity point. Apparently it's still chugging, just slowly, and I'm being impatient. I will warm it up to about 68 and give it another week to finish.
Warming up a little should help getting her finished as far as she can.
As you know, once the beer starts to get clear, that's a sign the yeast is dropping out. As long as she stays warmish (say, above around 60°F) she'll still be conditioning for a while, but don't expect much, if any, attenuation anymore.
My second vessel is more of a bright tank than a secondary; also if I'm not going to bottle it right away I'm more comfortable with it being in a carboy under an air lock.
I see your point. But oxygen-wise I am not sure how much the yeast takes up while she's not replicating anymore.
If I try to bottle straight from the fermenting bucket (or carboy) I end up with too much gunk in the bottles.
As long as you keep the siphon off the bottom, well above the trub line, there should no gunk being transferred.
It also helps to stick one of those diverter caps on the bottom of the siphon, so the beer flows in from above.
I siphon from the brew bucket to a keg that way, starting somewhere in the middle between the beer level and the (estimated) trub line, lowering the siphon slowly as the beer level recedes. Once there's about 1-2 gallons left I start tilting the bucket slowly toward the side the siphon is clamped along, to keep the siphoning well deep. As soon as I see a slight stream of trub being sucked up, I stop the transfer. There's not much beer left, often not even enough to swirl up the yeast/trub cake.
Now when you're bottling you're probably priming each bottle separately, yes?