sour smell

Last saturday I brewed a Siason Belgian Farmhouse Ale Clone from the 150 classic clone recipie mag. I hit all my temps and the FG was right on. It called for orange peel, cardamon, and coriander. The yeast was White labs WLP565 Belgian siason 1. The question I have is the first few days of fermentaion the room I keep it in smelled great like orange peel etc. The next few days it started to have a "sour" smell. Does anyone know if this smell is normal from this yeast or the adjunts I used?
The fermentation temp is 73*
Thanks

That's just belgians for you. Just on the verge of funkiness is where you want to be. It's the same reason not everyone likes em.

Dem Crazy Belgian's!

Remindes me of a song:

Drink that funkin belgian white brew!
Drink that funkin belgian white!
Drink that funkin belgian white brew!
Lay down and boogie and drink that funkin belgian till you die!

Whoo hoo Funky called Saison!

- WW