I have a strong Belgium ale on the go at the moment. Now in its secondary ferment. Brewed on Sept 27th and in its secondary since october 6th. Ive used WLP550 and made a starter 48hrs prior to brew day. The temps in my shed vary from 9-12C which I know is not ideal for this strain. My question is should I still be seeing my secondary ferment looking like this? See attached Should all that Krausen still be there? I know ale yeasts are top fermenting but Ive never seen it remain like this for so long. Is it that I have a much slower ferment due to temp and as a result Ill have a better flavoured beer?