I have a chocolate bock in the primary and am planning on using a secondary fermenter for the first time. I pitched a dry ale yeast and it must have been a good one because I started seeing action within a couple hours. By the next morning the bubbles were continuous and it went furiously for 36 hours. Now it's down to 3 per minute after only 2 days. Should I still wait a week or should I go ahead and put it in the secondary?