The yeast I used was White Labs WLP650, and it was the only yeast I used. Based on what you guys have said, I'm guessing this is a contamination problem. I don't have chlorinated water (I'm on a well) and I'd say the oversparging could be the issue, if not for the fact that I split the batch in half and the carboy with a Saison yeast was awesome...no Band Aid at all.
Thanks for the input, everyone.