Originally Posted by Cugel
BTW swirling the yeast about in the fermentor oxygenates the yeast and causes it to resuspend itself in the beer. This is a method for reviving stuck ferments but if used too vigorously can cause over oxygenation of the beer. Be careful - you're walking a fine line.
If the beer has dropped in gravity that far, there will not be oxygen left in your wort (besides trace amounts) so you do not need to worry about oxidation (IMHO) as long as you leave the air-lock in place. If you remove the air-lock and shake, that is a different story, but that would be a very odd thing to do.
If it is still bubbling just let it sit, a big Belgian like that will not mature for a LONG time anyway, I guarantee the last one you drink will make you weep for drinking the rest early. The first big Belgian I did, I started drinking after 3 months bulk aging and bottling. Saves 3 1L swing tops just for fun. The ones I drank early were O.K. beers; the 3 I saved were knock down good after a year of aging in the bottle, massive difference. Wait it out as long as you can stand it in the secondary carboy, You'll be glad you did!