Wyeast 3522 Belgian Ardennes slow finish?

[spbrhs07]

6 days ago I started a Belgian Tripel with OG at 1.086. I pitched a very healthy 2L starter and I've been keeping the ambient temperature around 70-74. Within 12 hours I had one of the most vigorous fermentations I've ever seen. After 3 days it slowed down a bit to only a few bubbles a minute. At this point the airlock is no longer bubbling. I just opened the bucket to check on it and it's definitely still going. There is a thin layer of krausen with active bubbles still coming up and I can hear it sizzling a little. Gravity right now is at 1.032 and needs to be under 1.020 so I'll just keep an eye on it over the next few days. But is this normal for this yeast? The only thing I really did different with this beer is during the boil I used fermcap for the first time. It did wonders for my boil and I'd love to use it again, but would this slow the fermentation at all?

 

[beersk]

I have noticed it is a bit of a slow worker. Couple higher OG batches I've done have taken a good 3+ weeks to finish out. The krausen hangs around for quite a while. I usually end up transferring the beer while the krausen is still on top after 3 or 4 weeks. That's good I suppose, forms another protective layer. It's a great yeast.

 

[ba-brewer]

I did a 1080 tripel with ardennes yeast and it took it down to 1014 in 6 days and was done a few days later at 1010. I started at 68F and bumped the temp 2 degrees a day until it hit 76. I got some banana flavor and aroma so I will keep the temp below 70 with that yeast in the future.

I have used that yeast quite a bit with lower gravity beers(1050-1060) and it usually finishes up in about a week. It does produce a crazy thick krausen so it needs a blowoff tube and some extra headroom.