So, for my second attempt at home brewing I decided to brewed a batch of Grand Cru from Midwest. In the primary it was fermenting aggressively for 10 days slowed and came to a stop after the 13th day. I waited till the 21st and racked to the secondary.
Well, the following morning after racking it started fermenting all over again for 8 more days. It's now been sitting in the secondary for 20 days. Obviously, there's now a lot of sediment, about an inch worth.
Is it worth it to transfer it yet again? Or should I just leave it alone. I was planing on bottling next week.