This is an AHS Creamy Smoked Amber that was in primary for 10 days and secondary for 22 days. I checked on it today and this is what I saw. It looked healthy going into the carboy, and tasted normal. While in the secondary, I kept it at 63-66 degrees for 18 days, and it's been at 56-60 degrees for 3 days. Any idea as to what this is? My next step is to smell/taste it.