We need to know a few things but that sounds perfectly normal to me. Most ale yeasts go crazy for the first 2-4 days and then slow down to just a few bubbles for the next week or so.
What kind of yeast?
What was the OG (Original Gravity) measurement?
What temperature was your beer at for the first few days?
Next up: American Pale Ale
Primary 1&2: American Brown Ale
Primary 3&4: Hopped up Belgian Tripel
Bottle Conditioning/drinking: Summer Kolsch, White Zombie (Amarillo IPA), English Pale Ale (ESB)