I have actually experienced this on my last 2 batches, but not the ones before that..
rehydrate yeast on stir plate pitch at 60f, ferment at 64 ambient, start raising temp 1 degree per day after about 3-4 days, until I get to 68. Ensure fermentation is over via hydrometer, then crash cool to 32f. Wait a few days, add gelatin and rack to keg.
As I said before my last 2 batches have a slightly fruity, slight clove DOMINENT flavor to them that was not there on racking. As this is my standard procedure for all my beers, and have been doing said procedure for many years...I am sort of baffled. I do think I purchased the us05 from 2 different stores, so maybe it is one store (midwest supplies), but not the other (lhbs). Or could be the knox gelatin, but again I have done this procedure literally hundreds of times before with not seeing these flavors.