2 batches both still bubbling after 12 days

Hey everyone
So I am brewing up a Weihenstephan-style hefeweissen and an IPA. both are bubling 1/2-4 seconds.... after 12 days in the carboy! I use liquid yeast (DME extract) and recently have really really aerated the wort before sealing the fermentors. I know that the Wyeast Weihenstephan and the American Ale (what I used) are known for vigorous fermentation, but this is a really long time. Had to use blow-off tubes for both fermentors within 3 hours of sealing the fermentor and probably lost about 15% of the wort thru the tubes. My question is this: is this extended and vigorous fermentation a good thing? Nice head of krausen on both carboys, no signs of infection that I can tell. Originally planning on bottling and/or secondary after two weeks but am now thinking pushing it to 3 weeks. Thoughts/opinions welcome! Thanks

I think you should check the gravity and bottle once it has been stable for 3 consecutive days. Air lock activity means nothing.

I agree with Pablo. What is the fermentation temps?

embarassing update: i broke my hydrometer (cut myself actually) and the LHBS doesn't get more in for at least a week. Temps are steady between 74-76F. OG was within limits set by recipes.

tallbrew81 said:

embarassing update: i broke my hydrometer (cut myself actually) and the LHBS doesn't get more in for at least a week. Temps are steady between 74-76F. OG was within limits set by recipes.

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Bull City Homebrew is out of hydrometers? Just leave it. A week is a good thing.

I don't actually live in Durham... it's just the biggest town nearby. Yeah guess I'll leave it.