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Slow fermentation at that temperature is normal. Just relax, walk away and come back in a month :)

If your Carboy cap is loose or not as snug as you would like, visit your local hardware store and get a 1 1/2" hose clamp, it will fit around cap and then just tighten.

I'll continue to let it go as revvy says, but I didn't mention it's been fermenting for 14 days, and was getting ready to bottle, I undertake the trub settling guess the recipe was just bland or something I guess. Here is the picture of what it looked like just after the pitch before it...

Unfortunately I didn't take any pictures :( but no it actually separated as in bottom half was a white trub and the top half was a pale dirty water, never seen anything like it before and can't find anything about it on the net. I'm just wondering if it was a result of bad yeast.

I'm pretty new to the subject but I decided to do an all-grain Belgian Wit, everything went well and as it should until it was time to pitch the yeast, I used White Labs Belgian Wit Ale yeast, gave it a shake to mix it up just prior to pitching and when I open the cap it damn near exploded, not...