@uberculture and @porkchop - thank you for the replies gents, you learn something new everyday! Now I know the rationale behind the shape of carboys for limiting headspace and exposure to oxygen, which is why they are preferred for secondary clarifying/aging when less CO2 is there to shield the brew.
Let me make sure I understand properly- It sounds like for most brews that I should wait for full fermentation since you have more yeast available to get those last few points of sugar consumed, and secondary aging is still routinely used for clarifying; however, I don't have a preferred style carboy that has the limited amount of headspace (the bubbler was a freebie when I bought my brew kit), so in this scenario it may help to have a small bit of fermentation left to create a CO2 'blanket' while the brew is clarifying. Does this sound correct?
My Conclusion- this is a good excuse to get more equipment and buy a proper carboy for secondary brews. Then I'll have a carboy for the Tripel, along with two fermentation containers with the traditional bucket and bubbler for get my next brews going!
Side Question- you mentioned that you prefer tripel drier in general. If my brew finishes out at a higher point, say an FG of 1.020 when it stops changing from a high OG, what do you do to get it to continue fermenting? It should be around mid-8% ABV at this point, so it's done a decent job. Do you give it a shake to stir things up, or pitch more yeast or how do you push it to consume that last bit of sugars?