Dead Ringer and slow fermentation

No particular questions here, just observation. Brewed this on 12/31, OG was 1.074 @ 67 (1.073 if 60F is the standard), today is 1.024 @ 67.4 (1.025). Almost two weeks and I'm still getting a bubble every 8-10 seconds, but yesterday was 4-6 seconds.

NB's expected OG is supposed to be 1.064. They don't say what your final is supposed to be but I played around with this one a tiny bit and used a different yeast so I can't really say what my final might be. Recipe calls for a standard Cali yeast like WLP001 or US-05 but I thought I'd try a more flocculant and fuller-bodied WLP051. Attenuation is lower than WLP001 with this so I'm winging it. I pitched two vials as well which may have been too much. Ferm temp control unit is set to 67 so the cooler kicks on at 68. Temps sometimes dip down to the mid 65.0s. Doesn't smell like too much right now. I haven't dry hopped yet.