as always, David's right.
Secondary is not actually for fermentation (despite the name). its actually for clearing the beer.
it might burp a little CO2, it might not.
really you wanna make sure primary was complete by using your hydrometer, then 2 weeks or so in secondary to help the yeast fall out of suspension, as well as clean up any off flavors like diacetyl.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10