I started a robust porter a couple weeks ago, using American Ale yeast. I made a point to keep this one really cool, at about 62-64 degrees most of the time since a previous batch heated up during fermentation and got to 78 degrees (in a 68 degree room) and I didn't want to risk that happening again. Fermentation kicked of promptly and I had a 1/2" krausen within 48 hours, and had krausen filling the carboy 48 hours after that. I was using a blow-off tube and it went from blowing a steady stream of bubbles after 5 days down to nearly none now, after 10 days. I have airlock in now and am getting a bubble every 70 seconds or so. The recipe I am following says to rack to a secondary after 10-14 days, but the krausen is still on the beer. It is still about 3/8 - 1/2" high and shows no signs of going away. Should I rack it in a few days regardless, or should I let it sit until the krausen goes away, then rack it?