Please advise on my Belgian tripel

Brewed my first tripel 9 days ago. Also created my first yeast starter (Wyeast 3787) for this beer which appeared to go well. It has been fermenting at about 66 in a glass carboy with a blow-off tube. Checking it tonight, I am still getting a small 'glug' in the overflow every 13 seconds or so. There haven't been any significant temperature changes, the carboy hasn't been moved, and the fermentation has pretty much slowed as I would have expected.

Question is this: Should I rack to secondary now, or wait until the bubbling slows even more? It will be sitting in secondary for at least a couple of months. I do not, though I should, take gravity readings between my OG and FG.

Thanks in advance,
NHAnimator

It is better to wait until the SG is steady for at least three days before doing anything.

I'd leave it in the primary for 3-4 weeks, then if you want to take it off the yeast for a long secondary (what temp are you going to secondary at?) you can do that then. I'd also slooooowly raise the temp, 1 degree a day (if possible). This will help the yeast finish cleaning up your beer.

I did a tripel with that yeast and it slowly chugged away fro 20 days before it slowed down. It has been in the primary for 4 weeks now and the gravity is down where it was supposed to be. I am going to let it sit for another week or so then bottle. When I checked the gravity it tasted great.

I would let it go in the primary for a lot longer before you do anything.

Thanks for the feedback. I'm planning on a secondary temp of around 55. I do not have the ability to control temperatures that finely yet (raising it a temp per day), thus I'm going with what my main floor and basement temps are.

My thoughts were that if it is still going, then it is still converting sugars, and I didn't want to disrupt that.

Thanks again.