Hey guys, back with another issue. Recently brewed a red ale. Had a stuck mash as recirculation was poor and had to stir often. Will fix this by taking some water from sparge and adding to mash instead or by adding some hulls. Due to this my temp during mash kept moving between 64c (147f) to 67c (153f). OG was 1.042 and FG finished at 1.005. Was aiming for 1.010. Yeast i used was wyeast 1335 (1.2 L starter due to the yeast age). 73-76% attenuation expected, got 87% … when tasting samples I could not taste or smell any off flavours, tasted lovely actually. Checked my hydrometer also in distilled water and shows 0.099. Do you think it could be the mash temperature ? Or what could it be ?