First off, you have to use a kolsch yeast to brew a kolsch. With 1056 you brewed a blonde. You won't get the unique kolsch-like characteristics from 1056.
... couldn't get the temp past 80F. Put it in my keezer overnight to get down to 65F.
What temp did you pitch the yeast? I can't tell if it was 80 or 65? Leaving it over night to get it down into proper pitching range won't hurt anything as long as you are sanitary.
I see you use star san. Did you filter your water? Chlorines or Chloramines can leave a rubber band or band aid character.
The other possibility is you picked up a wild yeast. A lot of times I get "rubber band" flavors in my young belgians, especially saison strains, so this could certainly be a yeast off flavor - something other than 1056.