So I've brewed 5 beers over the last couple months and 3 were mashed at 149 for 90 min with no mash out and those beers one is a ris dropped 3-9 points low on my fg, figured it was the fact I was doing a 90 min low temp mash with no mash out and the first running was continuing to denature the enzymes while I waited for the first sparge to bring the grist to 168 and put a halt to that process. Ok so last two beers I switched to a mash of 152 for 60 min and a single sparge where I was dble sparging before. So one beer hit the fg right on but the last one I just checked and it was supposed to be 1.013 and I got 1.008. How would this be? Trying to figure out why as the lower fg beers def had a more pronounced bitterness and thinner body although thinner body is fine as I like my IPAs that way but it seemed to inject more bitterness, is this possible. Most of the beers were made with starters using my rewashed 001 yeast and peak ferment temps were 66-68 deg.