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I've made three batches with the same colony of WY2112, and each one of them has exhibited the same odd behavior. I pitch a good quantity of yeast into oxygenated wort at 65 degrees F. Within 24 hours I see yeast activity. In a couple more days, the krausen has risen to three or four inches.

At this point I figure I've got a healthy fermentation. However, when I check the gravity after two weeks, I've only achieved around 50% apparent attenuation. Being sure to relax and not panic, I raise the temperature to the mid 70s. Airlock shows increased activity and in another week, the beer is finished at 78% apparent attenuation.

Is this sort of stalled or slowed fermentation typical of 2112?

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up vote 3 down vote accepted

What is a "good" amount of yeast? Did you use a starter/re-pitch? Regardless I've scores of batches with White Labs WLP810 (which should be pretty much the same strain) and conclude it may take patience...

When I lost one of my lagering units, I decided to re-visit this yeast. I like the temperature flexibility/tolerance and often fermented at 59-60F. I always found it slow to finish but had enough in the pipeline to make it worth the wait.

I was not afraid to heat a week or so into the process and was always rewarded with fine beer. I often had extensive primaries (weeks/months) when not heating during ferment and found the results no worse for the wear.

FWIW, I did about 50 batches back-to-back with WLP862 (Cry Havoc) with typically identical results. I am convinced these two strains are intimately related.

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