I started a maple, smoked bacon porter a couple of weeks ago. I moved the batch into a 2nd carboy on 2/15. I'm still getting bubbles moving along through the airlock about every 15-25 seconds. Not much activity on top of the brew though (no foam). I'm going to be bottling this batch since my kegs are full. Twelve days seems like a long time for a 2nd fermentation, though this was my 1st beer to add 2lbs of real maple syrup (maybe that's what is causing the longer than usual 2nd fermentation...). Any thoughts? Thanks.