The yeast you have is fine. You might have more trub in there than you'd like, but if you're too worried about it, just pour off the liquid and make a starter out of the slurry to up your cell count.
If anything, this yeast is better than what you've been harvesting from your kegs. You generally don't want to harvest yeast from anywhere after your primary, mainly because the yeast you harvest in the later stages has been in suspension for longer, and therefore has a lower level of flocculation. Reharvest the yeast in those later stages too many times, and your yeast will refuse to flocculate and you'll end up with a super cloudy beer.
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Secondary: Sour Red, Saison Tarté Noire, Flemish Red A/B, Flemish Oud Pale, Sour Experiment A/B/C/D
Kegged: Summer Spiced Saison, Rakau Pale Ale, Saison d' Tablé, International IPA, Belgian Witbier
Bottled: OaksterDAMN Barleywine, Saison Noire, Royale with Cheese, Awkward Encounter Wild Ale