Exactly!!
Homebrewing myth - racking off a yeast cake early really doesn’t cause a stalled fermentation. The yeast at the bottom of the fermenter are no longer active, which is why they sank to the bottom of the fermenter instead of staying in suspension. In fact, it’s better to rack while the yeast are still slightly active, as any oxygen introduced will be either scavenged by the yeast or purged out of the headspace by CO2 produced from fermentation.
