i used it two times, both in hefeweizens.
the first one... well, i dont remember much (a long time ago). what a DO remember is having a refreshing but flavorfull beer.
the second one i made last month and I'm drinking it now (hooray!). I fermented in room temperature (summer in the southern hemisphere - so, over 77F). It has A LOT of isoamile acetate (banana - quite expected), and clove. the clove is subtle in the aroma and quite present in the flavor. other than that... yes, its tart. before i started reading this, i thought it was 'cause of the water i used (5,5 pH).
bur guess what? this sourness is actually quite good =)