I have used this yeast probably a dozen or more times now. It is my go to yeast as I usually only make Belgian style beers. I don't like leaving the beer in my primary for more than two weeks and I don't have fancy gear to stir or oxygenate. When its hot, 85+ degrees, this yeast is a beast. Fermenting temps will make a difference in the flavor. I feel like its not worth leaving it in the fermenter another week or two just to get that last 5 or 10% of attenuation when I am going to add priming sugar and bottle, anyway.
It takes another week to a month in the bottle to fully mature, and loose certain off flavors, which my brew partner refers to as "feetiness", as in smelling like feet. I think many of the off flavors people can get from the yeast could be from not letting their beers properly age or temper in the bottle. I know I have a problem not drinking them as soon as they have bubbles. It tastes the best a year later, when you find it in a box you forgot about in the garage.