Redder - Spoilage is an issue always, but should not be a worry if you are
keeping things clean and sanitized, i.e. your stirring spoon or your
thermometer. Keep a lid on the fermenter. Transfering to the carboy at 1.01
is a general target which you can tweak depending on the vigor of
fermentation. If it is just a gentle fizzing, you can probably transfer
tomorrow at, say, 1.03 or 1.04. Just keep several inches of head space until
any chance of foaming through the airlock is over. This may mean a little
excess from the primary has to be put in a small jug or bottle, which is fine.
This can be used to top off the carboy later on.