I have used ECY20 a couple of times, which I believe is the same as ECY01 at this point. That cocktail does a good job at fermentation. I've had no issues whatsoever. It takes off fast and fully attenuates. If you want to avoid a thin body, I wouldn't mash any lower than what you're targeting. Regarding fermentation temps, I would consider primary fermentation at typical ale temps, but I would do your long term aging in low 60s (61-63) to avoid letting acetobacter do its thing (I'm not a fan of acetic acid).
Another tip: try not to sample more often than is absolutely necessary. The pellicle that forms is a helpful oxygen barrier, and most of what you're doing with a sour is waiting...waiting...top off the airlock...waiting...waiting...[repeat]