Plus what are you fermenting in? I find in buckets, unless the seal is perfect I only see evidence of fermentation in the fermentation lock when it's going crazy. As soon as it slows down, there is enough leakage to let the CO2 out without using the air lock. It'll take the path of least resistance. I've opened the lid and there's still lots of krausen and I'm sure it was still fermenting but not bubbling.
I haven't been at this as long as the rest of the people on here but I gotta echo Euge's comment. I don't even check for at least 2 weeks anymore. Patience is key and will make better beer but remember to start a new batch after the first week or you'll never keep up...