At 44F, you are fermenting almost 50% slower than at 52F. For every 18 degrees, reaction rates double. A beer that required 2 weeks to ferment at 52F would likely take 3 weeks at 44F, maybe even 4 if a large percentage of the yeast were lulled to sleep. A gravity reading is your best friend right now. Taste it too, and see if you should do a diacetyl rest before crashing.HMMM, I racked today at 32* and there is a funky sort of off flavor/smell. almost like rotten vegetables, maybe cooked corn? wondering what i did wrong. Infection perhaps? is it too late for a DR?