While 10 weeks is longer than I'd want to leave the beer on the yeast, I wouldn't sweat it. Trust your palate - if it smells and tastes good, it's good. If contamination were the real concern, the beer would be terrible, or possibly pleasantly sour, by now. The real concern is yeast autolysis (ie., yeast death). I notice that as a meaty, sort of soy sauce character. Autolysis is a much bigger concern in pro breweries, where the sheer amount of mass/weight in the large fermenters puts exponentially more pressure on the yeast cells. I don't leave beer on the yeast for more than a month, but I have gone as long as 6 weeks-ish. I think you're fine.