Once you verify that fermenting has started, you should leave the beer alone for 3 weeks. The first few days it can be quite vigorous, certainly at higher fermentation temps. Then it will slow down over the next week or two, but it's still working, and that's also where the real magic happens. Many fermentation byproducts from the first few days are being cleaned up by the yeast itself. It's called "secondary fermentation" or conditioning phase.
John Palmer: How to Brew - 3 Phases of Fermentation I suggest reading that online book or at least significant passages to better understand how (good) beer is made. If brewing is your cup-a-tea you should obtain a hard copy. Note: Regardless of what you read or heard, there is no need to rack your beer off your yeast cake into a "secondary" vessel. Let it be where it is. After 3 weeks you can take your first hydro sample and by measuring the gravity and tasting, decide from there to leave it another week or longer. Disturbing the head space in your bucket will drive off the CO2 blanket that is protecting your beer from oxidation. Each time you lift the lid or tinker with your beer you also increase risk of infection. So try to keep interactions at minimum. Your beer will thank you for it.
