How long was the APA fermenting? I'd say just toss it on except for the slim possibility of decaying yeast cells (autolysis?). If the APA was fermenting for a full month & you were planning on the same or longer without use of a secondary for the BW, you could get some stinky dying yeast cells. But in most cases you'll be fine just tossing it on.
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel