Worry not I kept the temp in range with wlp001. I think it's fermented so low because of low mash temps. I was right @ 148 when I sparged.
Last APA I made this low tasted too draw and off balance and had zero body. I am debating a little malto-dextrine in secondary to add some body. My math says 1/4# will add .002.
Is this a horrible idea? I like my APAs and double APAs with some body.