Too much fermentation?

[lanemag]

I brewed a Belgian Golden Strong Ale that I planned to be in the 9% ABV ballpark. I brewed several high gravities before but they all finished fermenting in the primary between 10-16 days. This one now has been going for 23 days now and isn't showing signs of stopping anytime soon. I know that its got a lot of sugar in there, 12lbs of grain, 2lbs of belgian candi, and 14oz of sugar for an alcohol boost, and I double pitched it with WLP570 but Ive just never had one go this long. Im not really worried about it, I've learned through trial and error that patience is the best ingredient, but was wondering if a beer can ferment for too long and lose the intended taste and flavor?

 

[Cold_Steel]

I have ages Belgian Golden Strongs before for over 8 months. They get so complex. I think the longer they age the better.