I am brewing a pale ale with Danstar Nottingham yeast. It has been in primary for one week and smells a bit sulphurous (it was very sulphurous) and is near the target fg. I am away for a couple of weeks in a couple of days and don't want to bottle as I think time might help the sulphur smell reduce. Can I rack into a secondary fermentor for the 2 weeks to mellow? And should I keep it at 19c or drop the temp?