I used Wyeast American Ale 1065 and there was no residual yeast flavor when kegging at 13 days. I did cold-crash the fermenter for 24hrs to 32 degrees in an ice bath. Beer was consumed after only 2 days in the keg and was crystal clear.
Just kegged my Pina Colada Cream of Three Crops and it is exactly what I was hoping for; fairly strong banana and pineapple flavor with toasted coconut undertone, hint of rum, good head retention (considering toasted coconut added fats), and the clean finish of a light beer. Here is my recipe scaled to 5 gal:
9.1 oz flaked rice
1 lb 8.4 oz flaked corn
6lb 1.4 oz pale 2-row
.5lbs rice hulls (for easy sparging)
0.45 oz Perle hops at 60 min
0.23 oz Perle hops at 10 min
Wyeast 1056 American Ale yeast (from vigorous starter)
Mashed at 149f for 75-min followed by 60-min boil. Pre-fermentation gravity 1.048
6 days (nearly complete, SG of 1.018): Add puree of 4 bananas (super ripe, no peel) and a 22oz can of crushed pineapple.
6 days: Add 1-1/2c toasted non-sweetened pineapple
13 days (or when fermentation nearly complete): transfer to secondary
16 days: Add 1/2 packet Knox clear Gelatine if not clearing up
18 days: cold crash
20 days: keg or bottle with 3 oz Kraken spiced black rum. Final gravity 1.020.
Final gravity of 1.020 seems reasonable given that some starches were added by the bananas. Banana flavor is not too strong nor estery (like a hot-fermented Belgian beer) and there is no discernable pineapple acidity to the beer.