This was all grain and I believe I sparged too quickly. My temp was little low not high. The yeast is WYeast 1968 London ESB Ale

Right, When the yeast has eaten all the sugars it will stop fermenting. Do you suspect that this target miss affect the mouth feel an maltiness in flavor?

I brewed a Fulklers ESB style clone on Saturday. My target gravity. was 1.053 what I obtained was 1.041. I pitched the yeast anyway and it it fermenting away. My question is that after only two days I'm already down to 1.015. The recipe I was following said to ferment down to 1.10. That would...