Apricot Wheat question on puree in Secondary

[Leukass]

So I have the recipe for the Apricot Wheat from Brewing Classic Styles in the primary right now. Here is my question. The recipe says to leave it in the primary until initial fermentation slows and then rack it onto the apricot purée in a secondary and fermentation should kick up again from the apricots. So if I do that- is all the yeast in the trub on the bottom - do I need to move some of the trub over to the secondary as well or will there be enough yeast in the partially fermented wort that I am moving to the new carboy?

Thanks

 

[E-Bot]

You should still have plenty of yeast suspended. I would just rack it and let it ride.

 

[Brewnoob1]

I rack my strawberry blonde off the trub in the primary into secondary and leave as much stuff on the bottom behind and fermentation for me picks right back up. You'll be fine with what is suspended already