Transferred to secondary too soon?

My New England DIPA had a 1.080 OG. On day 5 I transferred it to secondary when it had an OG of 1.034. Did I transfer too soon? Hoping it gets to 1.021 - 1.023 based on cosmic punch yeasts attenuation.

Today is day 10 and it’s at 1.028. I hoping for 1.023 but I’m worried I took it off the yeast cake a little too early. I was paranoid about oxidation so that made me rush the transfer. It does taste good but it’s on the sweet side

 

Similar to Brewers Friend NE DIPA Vic secret mosaic recipe but used Cosmic Punch (British V) instead of Conan. Also used white wheat instead of flaked. Used a bit less cane sugar bc I ran out. Also using hop pellets instead of whole leaf. OG 1.076 FG 1.015

8.8 lb golden promise
2.2 lb flaked oats
2.2 lb white wheat
1.5 cups of turbinado sugar cane crystals
Did my first starter with a fresh pack (manufactured feb) of Cosmic punch and proper yeast starter. Poured in 16oz can and added at least 12oz of water. Stirred for about 30 hours.
Mashed mostly around 152 but it may have drifter a little higher after 30 min. Probably mashed for 75 min
I tried measuring strike and sparge water. 6.2 gallons strike and 2.6 gallons sparge. I’m realizing now 6.2 gallons may have been too much or my mash had channeling issues bc I had 7.5 gallons pre-boil. Transferred wort from my robobrew electric to kettle and propane burner and got it down close to 5 gallons. Left trub in kettle and got maybe 4.5 gallons in fermenter. When going to secondary (corny keg), the racking arm inside fermenter sample port was in highest position so I think I only got 3.5 gallons into keg. That makes me think that I left alot of yeast behind. I told friends this thing will be ready April 10th and now I’m wondering if I jumped the gun. Sort of hoping I can soft crash on day 15 dry hop 16/17 and cold condition/carbonate days 18-20. One last thing is that I’ve built up pressure to about 7 psi on corny keg with spunding valve. Not sure if yeast like that or not. Figured it might seal in some hop aroma

 

I opened the spunding valve and dropped pressure to 0. Should I worry about not having a blowoff tube or airlock for sanitation purposes?

 

Definitely need to dial in my spunding valve tightening/loosening skills as I either let all the air out or make it rise to 5 psi. Tomorrow (day 14) I’ll be sampling for gravity reading and if it’s 1.023 or below I’ll be soft crashing in preparation of dry hop. Any concern about drop in pressure from temp change? Should I hit the keg with a little CO2 after sampling and then place in fridge all sealed up and disconnected from gas? Plan on putting in fridge for a day, then put in my basement closet, dry hop for 2 days and then back in fridge hooked up to CO2

 

On day 14 yesterday I got a gravity reading of 1.026. Not what I was hoping for but it tastes pretty good (tastes more boozy and less sweet than when I got my 1.028 reading on day 10). I finally did check the hydrometer with water at 60 degrees F and it was very close to 1.000. I didn’t think to check temp of my beer when testing gravity so I suppose my gravity could be off slightly and not in the direction I was hoping (My beer was closer to seventy degrees which would give a false low reading - hydrometer would sink slightly more). I decided to cram the keg in my fridge with the CO2 at 2 psi and will be moving it to basement closet after 24 hours and then dry hopping. Plan on releasing magnet and catching internal sous vide magnet on side of keg and slowly moving it side to side a couple times per day. I’ll make sure to avoid the side with the dip tube.

 

I’m thinking my FG may have stalled for two other reasons besides transferring to secondary early and leaving a least a half gallon “non-yeasty” beer in fermenter (just above yeast cake). At one point during the first few days of fermentation my temp varied from 70 to 63. I don’t remember the order but if it went to 70 and then down to 63 that’s less than ideal. Also when I pitched yeast starter it may have been around 72 degrees and my wort was close to 66 degrees so the yeast may have been slightly shocked like jumping into a cool shower.