I had the same type of outcome on one batch. I have used it twice.
The first time was on a BDSA, and I left it in the 2ndary for a couple months before bottling. This batch doesn't have any of that bready/yeasty aroma and is developing more and more of the dark fruit flavors I was hoping for as it has aged.
Then I pitched a Dubbel on part of the yeast cake from that batch. This one came out tasting great. I left it in primary for maybe 3 weeks or so (don't have my notes with me atm). But as I have gone through the batch, that yeasty aroma has increased.
I figured I had just over-pitched by pitching on the yeast cake, even though I had dumped out a good bunch of it. Maybe it just needed more time. I'm not sure.
Primary - County Western - dark sour; Chris' Tall Ale (Golden ale with sour dregs giving it a crazy pellicle)
Bottled - Signpost Creek Paint Cider; Northern Brewer's Oud Bruin de Table; The Land of Pils and Honey, imperial Saison with Clover Honey; a sour mashed Berliner Weisse; Hop Wine - Imperial India Pilsner Ale; Guajillo Ancho Brown Ale; Back To School Porter, Imperial Robust Porter with vanilla beans