I'd imagine the dry yeast wouldn't be the best for that style. I would look up what yeast to use for a triple and buy some at your LHBS. It may have gotten too cold, but if it warned up, it should be starting to take off. I would ferment in the low 60'a because it'll warm up itself from the fermentation and you don't want to get it to warm. Double check at what temp to ferment for that style though, as I hasn't brewed a triple yet.