Mine was a AG Brown that started out with a low OG, had a stuck ferment and when it was finally done had very little flavor or body. It was about 40F in the garage when I brewed and I think the mash tun was a lot colder than the thermometer in the middle indicated. I would have expected that recirculating and heating the wort would have kept the mash at an even temperature, but it doesn't seem to have worked. Hopefully, I'll have time to insulate the tun before the next batch.
With all the great ales and ciders I have on tap or aging, I just couldn't see any point in keeping it around.