Saison question

[Redman]

I brewed a saison on 1/9/11, og 1.065, pitched WLP Trappist yeast, fermenting at 72 degrees in a glass carboy. This morning I woke up and it is still active, every 13 seconds it bubbles. Is this normal to be still fermenting. I looked at it and it still has not completely dropped. So I am letting it go until it completely stops. But I have never had fermentation last this long before.
Advise?

[Bugeater]

Some saison yeasts take forever to ferment. Just be patient. Also remember that these yeasts are sensitive to sudden temperature changes and will stop working for a few days. Actually, it is not uncommon for the yeast to take a few days rest for no apparent reason and then start working again without you doing or changing anything. If you have the means to slowly raise the temperature to 80-85° and hold it there for another week or so, that will help.

On top of all that, there are a number of things that will keep the airlock bubbling that have nothing at all to do with fermentation. Checking the gravity is the only sure way to check on progress of fermentation.

Wayne