Thanks for the advice. I am detecting these flavours after 10 days in primary, in a weissbier. The reason I am concerned, is my last two AG batches (an ESB and ordinary bitter) have both had the same off-flavours, which have remained in the beer even after 2 weeks secondary and 1.5 months in the bottle.
For this latest batch I'm using Weihenstephan Weizen (wyeast #3068), but I've been disappointed to find absolutely no trace of clove or banana esters in the beer after primary.
I just decided that regardless of the off-flavours, the beer was not nearly as flavoursome as I had hoped (I was going for high clove and banana esters/flavours) so I just boiled the flesh of 5 bananas with 15 cloves and two cardamom pods, cooled them and added them to the primary! I also added a dry hop addition of a very small amount of Hallertauer Hersbrucker hops (2.1%AA) and will leave for a further 3 days before bottling half the batch and kegging the other half.
How long would you recommend leaving the kegged batch before serving for a weiss?