So I brewed a maple porter that's been fermenting for 2 weeks now, it's been very slow 1 bubble out of airlock every 20-30 sec from 5 day into fermentation until now. I know the airlock activity means nothing for the most part, but habit activity means fermentation, correct? I used safale US-05 for this and from what I see out there attenuation is about mid 70s. Anyways I grew to impatient tonight and having never used my secondary would like to do it tomorrow so I took a sg and it was 1.018 my OG was 1.098 and my estimated og before the maple syrup was 1.056. Should I let it go another week before racking to secondary or is it ok to rack now? I'm thinking the sugars in the maple syrup are slow to ferment and that's why it's running so long. Any advice or thoughts?