Could Wyeast have mispackaged a yeast?

I brewed a Belgian table beer a while back and it happens to be one I've brewed before, many times. It's Belgian pale malt and a little aromatic with Willamette to bitter and finish with spalt. I use 3522 and usually pitch in the 65F range and let it rise up to 70F towards the end of ferment. It usually comes out pretty clean with just a nice bit of spicy flavor and some slight fruitiness, usually pear type, though I have gotten a little apple or peach too. It also always drops clear within 10 days or so of intial pitch. This beer is anything but that. It took forever to clear, had a giant rolling krausen that blew off some and after kegging is almost spot on flavor wise with a hefeweizen. Banana and clove city! I'm certian I got a package marked 3522, and the starter didn't seem to raise suspicions but then again I didn't really monitor it too closely. The beer is good though it is really missing some wheat!

Anyone have 3522 do this before? I've used it many times, likely in the 20 times range, and never had it taste or look like this.

 

I've got a temp controlled freezer (ranco) that is usually spot on. Maybe there is something amiss there I can check. Nothing was obvious at the time. Gremlins.....

 

No, just temp probe. I wrap it on the side of the bucket. I generally keep the temp lower at the beginning and then ramp it up in the last few days. So it might have been off a few deg but not enough IME to make that much difference.

 

Tastes like it to me.

 

So I thought I would follow up on this. The week and a half seems to have made a big difference. It is now very similar to the other beers I have brewed with this yeast. It however never cleared very well, once I got the beer to clear it didn't have many of those hefe flavors and was more in line with what it usually is. It really doesn't have a lot of yeast derived flavors, almost more muted than what I normally get, so my fermentation was messed up somewhere. Overall it is a pretty good beer but pretty mellow. I'm blaming myself in this process since it is definately 3522. I think I might have also pitched lower than I thought which could have played a part. I think next time I will run it at 70F since I will likely repitch this yeast.