I usually start my Triple out at 62 and hold it steady for about 48 hours or slightly more until the krausen starts up pretty active, then let it free rise slowly over several days until reaching 70. At this point the krausen and blow off will be big and I leave it there until the krausen just starts to subside and that is when I add in my sugar. I usually add just enough water and boil it to make a moderately thick syrup. Your fermentation should remain very active and I keep ramping the temperature up 1-2 degrees as I see the activity slowing. You can get the temps up to the mid 70's up to about 77 or 78 without any flavor issues as the growth phase as already done. I usually hold it around 75-77 for a week or so to try get it to attenuate out. Overall my fermentation for this beer will be about 2.5 weeks; I keep an eye on the activity and once I feel that is should be complete I take a hydrometer reading and do a forced diacetyl test. By 3 weeks I transfer it to a keg for cold conditioning. I wouldn't bother with a secondary, especially if you are bottle conditioning. The yeast are pretty tired out after a big beer like this and I find it best to bottle as soon as the fermentation is done, let them carb up at room temp and then cold condition for a month or longer to get the alcohol to soften up some.
The most important aspect of making this beer is pitching the right amount of yeast and supplying adequate oxygen and yeast nutrient. I usually do 1 min of O2 when pitching and then about 4 hours later I add another minute of O2 to really give the yeast what they need. You really want this beer to attenuate well and be dry, any perceived sweetness should come from the alcohol, not unfermented sugars.