Fermentation is continuing due to the high amount of glucose that was released during saccharification, even so, as RM mentioned 10 days is long enough. At seven days it will Fremont wonderfully, which is a good thing....
Although, the beer was racked before primary fermentation was complete the beer was racked off the goop that settled which is good, and since fermentation is banging away enough yeast was transferred. Transferring beer with CO2 reduces the risk of oxidation. Purchase a couple of carboys and the orange caps that have two ports in them. The caps work great for a blow off and when using very low pressure CO2 for transfers. A few hose clamps are needed for the neck and outlet ports. I used the method for years. Never blew up a carboy.
For some reason Beersmit recommended using a temperature that's used when extract is fermented for distillation because at 150F Alpha produces more glucose than sweet, non-fermenting sugar during saccharification and high glucose level is great for cranking up ABV for distillation.
Secondary fermentation isn't required when a Beta (conversion) rest is omitted, and conversion doesn't fully occur at 150F, more so, saccharification takes place. The other side of the coin has to do with the base malt. Fully modified malt requires the addition of Beta amylase and for that reason a Beta rest is omitted in recipes, which eliminates secondary fermentation.
Glucose is simple sugar that yeast rips up during primary fermentation. When conversion occurs yeast turns its attention to complex types of sugar that Beta forms out of glucose which are maltose and maltotriose. Yeast deals differently with complex types of sugar than it does with simple sugar. During secondary fermentation yeast absorbs maltose through the cell wall and an enzyme within yeast converts maltose back into glucose. The glucose is expelled back through the cell wall and it becomes yeast fuel. Gravity falls close to expected FG during secondary fermentation.
During aging/lagering the same thing happens with maltotriose and natural carbonation takes place and gravity hits expected FG. The beer does not require priming sugar or CO2 for carbonation. When priming sugar is added into a mixture containing complex sugar over carbonation occurs during aging. After yeast rips through the simpler priming sugar it turns its attention to the next sugar in the mixture the di-saccharide maltose, then to the tri-saccharide maltotriose.
Due to malt being inconsistent there is no way that a computer generated recipe can accurately predict when ale and lager will be made. Recipes that recommend using fully modified malt, single temperature infusion, only primary fermentation and adding priming sugar or CO2 for carbonation will produce beer similar in quality to Prohibition style beer which is quick and easy to produce.
Instead of placing full trust in a recipe it would be better to obtain the spec sheet that comes with each bag of malt before doing anything. A spec sheet alerts the buyer of inconsistencies and deficiencies in malt. There are a couple of different types of malt on the market, under modified-low protein malt which is brewers grade malt, and fully modified malt which is distillers grade malt. A spec sheet lets the buyer aware of malt capability.
