Have you ever made a 1.093 beer before? If not you are going to see a lot of different things and depending on new grains you used and a different yeast you can see lots of other new things. It looks like you are fine, but your beer needs a lot more time to just sit there and work. The yeasties are doing a good job, but have a long way to go so just let them work.
I have bottled a beer that was 1.095 and it was in the primary for over 2 months. The first month I saw signs of fermentation and the second was to clear.
On tap: #72 flower power Saison 1.053>1.004 with lavender and jasmine, experimental sour 1.072 > 1.000
Fermenting: #74 Saison with 3711 #75 Saison with WLP565 + Brett C
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, Berliner Weisse 1.030 9/20/12