I brewed a Belgian Tripel on 9/26, the OG was 1.082. I used a 650 mL starter with Wyeast 3787 Trappist High-Gravity yeast. The yeast had been in my fridge a few weeks, and the pack had swelled somewhat before I made the starter. The fermentation got off to a very slow start, even though the temp was about 73 degrees. After 6 days of very slow fermentation with minimal krauzen, I pitched a second (non starter) swollen pack of 3787 high gravity. I've had 3 inches of dense krauzen on top ever since 10/1, it's now 10 days later and still have heavy krauzen. I get a bubble in the airlock every 20 seconds or so. This is the slowest I've ever had a beer ferment, the temp is 74 degrees and I have not taken a gravity reading since the initial pitch. The wort was heavily airated right before the initial pitch. Should I be concerned about this very slow pace?