All, I brewed a Mac& Jacks clone 10 days ago, uneventfully. A day after pitching my yeast I discovered my airlock had blown out, but it couldnt have been for long. Fermentation was going crazy. I rigged up a crude blowoff system and let things be. I had alot of wort pass through my blow off tube and into my sanitized water. Yesterday after 8 days in primary I did a gravity check and found it to be 1.016, right on target for a 5.5% ale. I noticed slight airlock (3 or so a min) movement but didn't think much about it, transfered to seconday. Today it is still going at the same rate? How is it still moving after fermentation? Wort seems to have tasted fine, with no strange odors, or off flavors. Advice or wisdom here? Used White labs 5 British ale yeast. Looks like I have a slight foam around the edges of my carboyas well