First, a thank you to everyone who responded to my pellicle thread earlier. All of the input was appreciated. In particular, I wanted to acknowledge those who told me to hang in there and relax. The good news is that the pellicle is already starting to recede, so it's not much of an infection, I think - still, I warmed up the fermenter a bit with the heating pad to make sure it has a chance to entirely run its course.
The better news? Pulled a sample off today and it smells and tastes great. Yep, it no longer smells like Satan's Anus. In fact, you can smell some nice crisp acidity, and the citrus has even returned somewhat, both in taste and aroma. The horsey, barnyard aroma has fallen back and become complementary, instead of overpowering and it smells mostly like beer again. There's definitely a funky Saison thing going on. Finally, the taste, like I said, is back. It's...dare I say...complex. You can tell that there are indeed some hops in there (though you can't quite tell what kind, which is a waste of noble hops...), but maybe that'll come around.
Suffice it to say, I'm pretty darn excited and will let this one sit until early June to make sure it's fully done and then I'll bottle and age as usual. I'm sort of glad the beer got infected, because it forced me to be patient and let this beer have a chance to really mature. A note to any new brewers who may be reading this: do not panic. Your beer is not ruined. Patience is the key and your best friend. RDWHAHB.
Accidental success, here I come . I'm gonna harvest this yeast & bacteria and use it again for sure.