So I'm planning on leaving my beer in secondary for a couple of weeks after fermentation subsides anyway. The beer was very high gravity, and is now 11 days into fermentation and still bubbling once per 10 seconds or so. Obviously it's not done, but would it hurt anything to go ahead and transfer the beer to secondary to make room for a new batch in primary this weekend? Obviously the resulting trub layer in the secondary will wind up higher than it would have had I let it run completely through fermentation in primary, but will anything actually be hurt? Will fermentation be retarded or halted in any way, or will the suspended yeast be enough to keep things going?