I have never had any undesireable characteristics from this yeast and my beers have always been quite enjoyable shortly after reaching TG.
My experience as well.
I'm gonna have to disagree with everybody on this one. I've used it twice, on 2 different styles and it left a yeasty flavor that I could not drink. I turned one keg into malt vinegar that was good, I left one keg in the fridge over a year before it was drinkable and I gave a second batch away for birthday parties.
What temp did you ferment at? This yeast has a tendency to work very fast and very hard and the temps can rise quite high very quickly if you don't have temperature control on your yeast during the active part of fermentation. That may be the reason for the off flavors?
You may have a point. This happened back in the mid 90's when I fermented my beers in the living room at 72F ambient.
But, with the keg that sat in the fridge a year all the yeast had completely dropped out into a fairly solid layer in the keg and the beer was delicious. Also some of my friends loved this beer(but then they're friends drinking free beer) from the start, so I attributed the off flavors to residual yeast.