On Feb 27 I brewed a Belgian Strong Dark Ale, my first original recipe. Two days earlier, I made a 2 liter yeast starter. My yeast choice was Wyeast Trappist High Gravity. The starter turned out good. I cold crashed it, decanted most of the liquid, swirled it good and poured it into my wort. My OG was 1.096. Fermentation started quickly. The yeast cake on top foamed up through the top of my carboy and through my three piece airlock. I've had much worse foam ups in the past. This was pretty mild and only a little bit of foam dripped down the side of my carboy.
My fermentation got to about 75 degrees. I had good bubble action out of my three piece airlock. My problem is, it hasn't stopped! Today is day 13 and I am getting a bubble in the airlock every 12 seconds!! I've never had a fermentation take more than 6 days. A week ago, my gravity was 1.031. Yesterday is was 1.024. And it's still bubbling. I tasted it and it is delicious!! I mean, it blew me away how delicious it was even at this point. But why the heck is the yeast going so slow?? Should I consider pitching new yeast when it's time to bottle?