Ya, am sure issue was too hot mash. If I remember correctly, I started with the water almost 180' expecting a big drop-this was my first all grain- yeast was very happy, had about 16 ounce slurry that was very active, had to keep releasing pressure from the jar before pitching! Wart temp was quite cool when pitched, and as a test to see if the yeast was alive and well, I dumped a squirt of agave into the fermenter as a test and the yeast took off within an hour. Also figured if sugar thins out the batch and unfermented sugars thicken it, and hey a little more abv. Better all around.
Difference with all grain tho, with partial brews, my rule was 'if the mash still tastes sweet, sparge again, but lower temps'. With the larger grain bill, this was way too much work an little fun!