So I was looking to make a high gravity Saison, I don't know the particular OG because I have yet to really use my hydrometer. Nonetheless, made my wort, racked into my primary and pitched WLP565 Belgian Saison I Yeast into the wort. Fermentation started quickly and I maintained my temp at 75 F(which I now know is a bit low but I was going from whitelabs guidelines). A nice ring of krauzen and what I assume was flocculated yeast formed around the top. After maybe 4 days of heavy fermentation signs of fermentation seemed to have fallen off. I knew this strain of yeast would do something like this and had anticipated this in advance so I purchased a second yeast WLP530 Abbey Ale Yeast and after 10 days in primary racked to a secondary and pitched a starter with the Abbey. Within a few hours, it seemed like signs of fermentation had started again (airlock dancing away and CO2 bubbles were seen coming through the carboy). A day later fermentation seems vigorous but unusual. This is the first time I have done a second pitching of yeast and my concern is the following: other than a slight lacing of head at the top of the liquid line, there's no krauzen or what I had usually taken for flocculating yeast. Now I am pretty rigorous with my cleaning of the secondary and all syphon lines, but could this mean that I have an infection rather than the yeast fermenting? Any help you all can provide would be much appreciated.