If you dropped the yeast out of the bottom of the conical that means it had flocculated and fallen down there. It does this when it is done fermenting. There is still a bunch of yeast in suspension after only 4 days of fermentation, so any last bit of cleaning up will still take place. The stuff at the bottom has basically fallen asleep.So, you're saying that transferring from a primary vessel to a secondary vessel before or just as fermentation has stopped is good practice because the yeast in suspension will do the job of cleaning up off flavors or finishing fermentation?
I don't think that just because yeast has flocculated means it's dormant.