WLP590 French saison question

So I’m getting ready to bottle 10 gallons of saison made with this yeast. Fermentation started very quickly, continued for about 10 days, but after the krausen fell I’m left with significant flotsam compared to the traditional ale yeasts I’ve always used.
Sound normal for this strain?

 

Thanks. I’m old and challenged when it comes to posting pics, unfortunately. I’ll try again one day.
The beer looks clear, the yeast has largely settled to the bottom, but the surface has “rafts” and what looks like hot break material. I reckon I’ll pull a sample before I do the bottle washing chore

 

Yes, could be. Definitely not mold.
It's the first time I've made a saison or fermented so warm. I decided to not worry, have a home-brew and just bottle it this afternoon.

 

I did use a couple pounds of flaked wheat. I haven't taken an ending SG, and to be honest, I usually don't bother. In this case, it's definitely fermented out and loaded with ethyl!

 

I hate reading threads that the OP doesn’t wrap up, so I’ll let you know: After moving the fermenters to my work bench, it looked like krausen floating on CO2 rafts. Much of it sank after being disturbed. The beer smelled beautiful, with tons of fruit notes mingling with the hops. I thought I smelled banana and pear, but combined with the German hallertau and Styrian goldings the overall effect reminded me of orange soda. Cheers!

 

Tried it today after 10 days in the bottle and it’s pretty darn good. Not as dry as I had hoped but great flavors of ripe and over ripe fruit, very subtle pepper phenols, subtle hop flavor. Chill haze or maybe suspended yeast but otherwise I’m pretty impressed.