Update: Throughout primary fermentation and right up until bottling, the results from this yeast were very clean with no discernable tart flavor and very little ester. But after two weeks in the bottle, there was a clear, if slightly subtle, tartness to this beer. Not strong, but a flavor that balanced the other flavors in the beer nicely. It turned out really well actually. I think the carbonation helped bring out some of the flavors that didn't come through before bottling. And now that the beer has been in the bottle for 4-5 weeks, the esters have really started coming out. At this point, the beer (what is left of it at least which isn't much) has a distinctly fruity profile. So, the flavors I wanted were in there. I just needed to be more patient.