Dubbel is half good

My Belgian dubbel turned out kind of weird. The smack pack yeast didn't work and after two days I had to pitch a different yeast - a Nottingham English ale yeast. It fermented but I didn't know at the time that the bell on the bubbler had a crack in it, likely allowing oxygen and bacteria into the car boy. I bottled the beer and after two weeks began trying the beer. In a 22-ounce bottle, the first pour off the beer is solid. It has a nice Amber color and the yeast made it a bit fruity, with definite banana smell and flavor. It's not what I planned, but not bad. Then comes the second-half of the bottle. It's a yeasty cloud. The beer is alright, but there is so much yeast sludge in suspension that it is almost undrinkable. I didn't do secondary fermentation with this batch, and that was a big mistake.

This beer isn't a total loss, but I likely won't be drinking the whole bottle on these bad boys. Today, I am transferring my Cuvee into the secondary fermenter. I am hoping to prevent a screw up like the one that nearly ruined this dubbel.