I'm using that yeast for the first time also. Temp's been holding at 63, and it been a very slow and steady fermentation. It's been running for a week, and I pulled my first sg last night. Started at 1.052 and is currently at 1.030. There is a faint sulphur smell, but I'm fermenting it a bit lower than you. Mine's an Orange Wit of my own creation, tasted pretty good if I do say so myself. It currently has a big Bubbly Kruesen, but I didn't notice any yeast slurry floating on it.
WOODY: Hey, Mr. Peterson, there's a cold one waiting for you.
NORM: I know. If she calls, I'm not here.
Keg1: Scotch Ale
Keg2: Nut Brown
Primary: Belgian Strong