I racked a Belgian Wit to the secondary after about ten days in the primary, and it started fermenting again almost immediatley. Krausen formed in about 12 hours, and it bubbled for about three days. I neglected to take a hydrometer reading before racking it (and some will say, there really was no need to rack a Belgian Wit to a secondary).
But it all turned out good. I was right on the money with my FG, and it tastes good. So I wouldn't worry too much about a little residual fermentation going on in the secondary.
(By the way, Fritz, nice to see a fellow PUXer on this board!)