From the white labs web site:
"this yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer."
i had a real vigorous ferment so im thinkin all my sulfur got exhausted through the blow off. and the banana flavor is deffinetly very subtle, and i dont really detect much clove. after fermenting at 62F for 5 days i got the results i expected from the description on the white labs sight.