i might have left it on the yeast for a solid 2 weeks..perhaps 3 weeks. at that point i would have racked to keg or bottle. any off flavors have best chance dissipating in primary on the yeast. now as for as yeast derived phenol-banana and clove, these are characteristics of your beer. higher temps more banana. while cold conditiong/aging can reduce the banana, IME it wont remove it completely.
as far as chlorine in water, yes that can cause off flavors. you want to keep chlorine out of your beer-not sure if this is your issue or not.
Yikes, I was afraid I took it off too early... I don't even remember my reasoning. Do you suggest leaving it? Or any cold conditioning?
As of right now, it taste like rubber and then the after taste is somewhat enjoyable, where I pick up the typical weizenbock flavors...