The most active part of the fermentation is done but the fermentation will continue until final gravity is reached. The initial fermentation is faster when the temperature of the fermenting beer rises into into the upper 60°F range than it will in the low 60° range. When the beer begins to clear of yeast and other sediments from the top downward you can be fairly sure the fermentation is done.
Fermenting in a bucket? The CO2 may be escaping around the rim of the bucket as the pressure drops when the fermentation is less active. The CO2 may be escaping around the rim of the bucket. This is not a problem.
Take your first specific gravity reading in about 10 days.