you could warm it up a bit; many belgian strains (including that one) get real sluggish towards the end of fermentation and you can push them a bit to finish up by raising the temp. I'd take it up to 70.
If it has been going for 17 days at that temp I would go up to 75* if possible. Mine took about 20 days at 72* and I racked after 30. You won't get the alcohol flavors and want (I assume) some of the esters and fruit from a warmer ferment