I Brewed a Belgian Wit last wednsday. I was planning on racking it into a secondary fermentor withing one week, yet the fermentation still seems pretty active. Is this a good thing or a bad thing? The original gravity was about 15-20 points higher than the recipe called for. It was my first all grain batch. I used a cooler mash/lauter system. I maintained a temp of 152 F for 1 hour sparged at 168 F until i had six gallons. Boiled for an hour. Just wondering A. why was the OG higher than expected when i managed to hit all the target temps for the recipe. And B. is it normal for a fermentation to be really active for over a week?