Temperature fluctuation on our first home brew ever. Noob questions.

Sorry if this is answered elsewhere- but I didn't see anything about it on the subreddit.

Our first batch is on the step right before bottling. It's in the secondary fermentor. We are using ale yeast. The temperature of the brew dropped below the level for ale for approximately 5-6 days while we were away on for thanksgiving. If this had not happened the brew would be ready for bottling now.

Our question- can we bottle or do we need to factor in the amount of time the brew spent below appropriate temperature?