Whats up with Pacman?

[jtejedor]

I just made a Rogue Red inspired ale with Pacman yeast. I mashed at 155 and the recipe had 3 pounds of crystal malt, 1 pound munich, also half a pound of melanoidin malt. The beer went from 1.056 down to 1.009 and has a really thin body. Is there any trick to using pacman? I used it before and it always seems to leave the beer with a thin body but some people love the yeast. Am I doing something wrong?

 

[BrewNow]

What temp did you ferment? I've never used Pacman but have seen others comment it is one HUNGRY yeast. And have seen folks keep it really cool ~ 60F.

 

[jtejedor]

Around 65. Guess I can try 60 next time.