Cedar Rapids Brewing Society

I started a tripel Oct 18th. The original brix was 19.5. I used Trappist High Gravity yeast pitched at 65F, and racked to secondary on day 4 after the blow out. I added 2.5 lbs of sugar and brought the temp up 1 degree a day to 70F. The batch has been working steady since. On day 23 the lock still bubbles every 2-3sec. but the brix seems stuck at ~7.9 for the last 5 days.
The small samples I've taken with the thief to check gravity taste pretty darn good. I'm just wondering if this long is normal for a tripel. Tomorrow will be 24 days. Advice..please!
JB

Let it go. You don't want to bottle while it's still fermenting or you'll make bombs. I left my Doppelbock in the fermenter for 2 months. Your triple shouldn't take that long though. You should have had some good viable yeast when the sugar was added. It will chew up all the good stuff. Let um party for a bit!