Id say let it sit for a while until it slows down. It should happen soon.
There are no serious risks to leaving it for up to another week or two. After that the yeast start to canabalize. It will not over ferment. Once the sugar is gone, the yeast will fall out.
If you rack to early you risk a stuck fermentation.
Planning: New brewery at new house!!
Primary: Barley Wine
Secondary: Red Ale, Pale Ale
Drinking: Brown Ale, 75 min. IPA, Oatmeal Stout, Poor Richard's Ale, Chocolate Cherry Stout