I've used it in 2 beers and its got a weird clove-spice flavor for sure. I know that pro's use it to good effect, but they've got temp control and pitching techniques that aren't easy to produce on homebrew scale. There's also different comments and what flavors come out at what temps.
The pro brewer that I talked to about it said ferment at 68-70, FYI.
The first beer I used it on was a weizenbock and it was bad, just ... weird. Clove flavor, but not the normal clove you get from cold fermenting hefe yeast. It got better over time, but it took several months.