For those following, 2 weeks later, still have an inch of krausen (thinking this will never drop without a cold crash). Took a gravity reading and its at a nice and dry 1.008! Going to check it in a couple days and if it hasnt changed, cold crash/lager it for a couple weeks to get it really clear up.
Tasting it I get just a touch of funk as expected from a belgian yeast but also tastes very vinous which kinda took me by surprise. I havent had a whole bunch of tripels in my life so not sure if this is expected. It's not undesired at all and is quite interesting. Not sure if that is just from the yeast in suspension or not.
Really looking forward to tasting this all carbed up