Chateau dIf Ale Brew Session

Yeast starter is 1.25L water with 128.4g DME. I actually did a 2 stage starter as my initial brew day was delayed. Second starter was 1.25L with 125g DME. First runnings are 1.046. I boiled an extra 30 minutes before first hop addition in order to get volume down as I ran 7 gallons instead of 6.5. I need to reduce my sparge by 0.5 gallons next time as I am consistently hitting 7 gallons for preboil. Instead of boiling with the chiller in for the last 10 minutes, I put it in at flameout to kill the boil, but it only dropped the temp to 205. Running water through the chiller for 10 seconds dropped the wort 10 degrees. Aerated wort for 1.5 minutes and pitched yeast with 800mL of liquid still in the flask; this yeast takes a long time to drop out of solution and I only started refrigerating it yesterday. Stall was maybe 4 hours and it's already rolling. This yeast really likes to hang out at the top of the fermenter. 9/1 - half of the foam is already gone from the top and the krausen never exceeded 1cm. Despite only half the foam on top, it's still bubbling away. 9/13 - this has dropped totally clear now, after racking to secondary. The color is much darker though, by 10 SRM. I need to bottle this soon but I don't have the bottles on hand. 9/14 - bottled today. Added 1oz of Nelson hops as a bottle hop. Sample measured 1.012 for the gravity. Sample tasted slightly of clove, corn, and tart. I'm not sure with this one but here we go. 9/18 - I tried a bottle and it had a definite clove, Belgian aroma. There was a corn flavor there too, which was dissapointing.