belgian yeasts like heat, so if you can get it warmer than 66 you should do so. in fact, 66 has to be at the very low end of the yeast's range. now that the most active part of fermentation is over, you could ramp up well into the 70's. it'll help with attenuation. and as hogwash suggested, don't rack to secondary yet. i'd leave it in primary for a minimum of 3 weeks, longer won't hurt it. belgian yeasts can take their sweet time finishing off those last few gravity points.