still active

I brewed a 1.082 tripel last Saturday, pitched a 2l starter of White Labs 550, it has gone from 64°- 70° in that time, it still has a thick later of krausen and is bubbling every 5 seconds. I took a gravity reading at 1.012 Sunday, but my hydrometer is cheap, and has read .096 in water, but the beer still fermented a lot. I am waiting for it to drop so I can raise the temperature to 78° to "bring out the funk". Is this normal for a bet this big, and/or Belgian yeast strains? How long should I wait till I raise the temperature?