Belgian Carmel wit mold?

[Wakeboardfusion]

I am sure I am getting that beginner feeling about mold growing, but I haven't seen this in my first four batches. Brewed this 10 days ago. Thoughts on what it is?

 

[freisste]

I'm thinking its fine.

 

[Wakeboardfusion]

It almost looks like yeast. Because it is a Belgian, do I need to let it ferment longer than normal? My thought was primary 2 weeks then bottle. Maybe I will wait till week 3.

 

[dmob29]

I personally keep Belgians in primary, at relatively high(er) temps for a couple months. This lets the yeast give you those sweet and fruity flavors, but also gives it a chance to clean up some of the other crap they produce.
Unless you are in a hurry, 2 weeks may be enough time, take a gravity reading to be sure.