the OR what 1083 and the FG is 1020. so it should be ruffly 8% I just tasted it and it tastes great! I am thinking about bottling it either today or tomorrow. Is this a good idea?
it's hard to say for sure. it's probably done at 1.020 but because you moved it to a cold space before being sure fermentation was completely over there is some risk that when you bottle and bring it up to temp for conditioning that it will over carbonate and the bottles explode. If there are residual fermentable sugars in there that the yeast didn't get to before you put them all to sleep with the cold, when they wake back up they will go back to work on those sugars as well as the sugar you add as priming.
If you can, take a sample (maybe a cup or 12 ounces) of the beer in a sanitized quart jar with an airlock or similar and bring it up to room temp again. see if it starts working again. you could even add a big dose of yeast to see if the gravity comes down at all.
If the gravity moves I would try to bring the whole batch up to temp, repitch with a big starter of fresh, active yeast at high krausen and see if you can't get it to come down a bit more.