What temp have yours been fermenting at?
About 19.5C on average ambient temperature (18-21 according to the thermometer on the wall), so I guess 67F-ish.
I have mine downstairs at 65F and it's still bubbling away, nowhere near kegging and we were brewing at the same time.
Aye, mine stopped bubbling a couple of days ago but I wasn't exaggerating when I said I used a shitload of yeast. I had some washed yeast (S05) in a bottle that I used - roughly 250ml of compact yeast slurry, with 250ml water I poured off. This is a pretty hefty over-pitch, I suspect, and will have led to the seriously reduced primary times.
Of course you used the ringwood and i used the london esb, so that would be a big difference, too.
As mentioned, I ended up using S05, so I'd expect the ester profile in yours to be a little more prominent. Nothing major, though.