Will my Belgian Golden Strong Ale ever stop Fermenting?

I brewed it a little over 2 weeks ago, and I started my Primary Fermentation at 64 degrees, slowly raising the temp to a Balmy 82 within a week. I Still have Air Lock activity. The Malt Bill was all Pilsner Malt with 3 lbs. of Cane Sugar added to the boil. I'll start taking Hydro samples once the Air Lock activity stops. I just amazes me that I still have so much aor lock activity. I'd say a pop every 20-30 seconds. Can't wait to try this one!!!

it may be done with it's primary fermentation already. but for a strong ale it's best to leave it in the primary for about a month anyway

Some Belgian yeast strains are notorious for taking forever to finish. I buddy just bottled one that took almost 6 weeks to finish out.

Just leave it until you're SURE it's done.