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I want to move my beer off the trub for bottling but I don't want to risk oxidation. I'd also prefer to bulk prime which seems impossible without racking but willing to forgo it depending on what standard practice is. What's the lesser evil here?

I left the fermenter at 18C (64F) ambient temperature and the first signs of fermentation started 20 hours in. At 40 hours in, fermentation was very active and I noticed that the wort temperature has risen to 21C (70F), as I wasn't accounting for the increase in temperature due to fermentation...