Wyeast 2112 Super Slow

[rkbarnes82]

I recently made a 6gal Ca Common; 11lbs 2-row, 2lbs Munich, 2lbs Vienna, 8oz C60, 5oz Acid malt, 3oz Roasted Barley. Mashed at 150 for 70-75 min. Pitched a stepped up 2L starter at 60-61 deg 1.058. Fermentation took off at about 12hrs after with plenty of blow off. I've been keeping between 60-62 until about 48hrs and then I let rise to what it wants(68 max). Checked its gravity at about 60hrs and it was at 1.046!!!! Seems too high?

 

[Omahawk]

I recently made a 6gal Ca Common; 11lbs 2-row, 2lbs Munich, 2lbs Vienna, 8oz C60, 5oz Acid malt, 3oz Roasted Barley. Mashed at 150 for 70-75 min. Pitched a stepped up 2L starter at 60-61 deg 1.058. Fermentation took off at about 12hrs after with plenty of blow off. I've been keeping between 60-62 until about 48hrs and then I let rise to what it wants(68 max). Checked its gravity at about 60hrs and it was at 1.046!!!! Seems too high?

It's early. After 2.5 days at this lower temp, this doesn't surprise me. I never check gravity this early, but know that the last time I used Cal Lager, after 5 days at 62 degrees I was only about 2/3 thorough attenuation (my notes say I achieved my finished gravity on day 8 after raising the temp as you are).

 

[Bassaholic]

I just made a cal common a few weeks ago and it's still in the fermenter. I left it at 60F for 4 days, then bumped it up to 68F for 3 days. I checked the gravity after that and it had dropped from 1.055 to 1.017. It's now sitting at 50F for another week or two.

I would say just let it sit in the mid sixties for a few more days and maybe give it a gentle swirl now and again. I would only be worried if the yeast flocs out, then maybe you should repitch.

 

[rkbarnes82]

Update; ended up letting it rise to 72, measured gravity today and its down to 1.016-7 with 1.016 as my goal. Guess this yeast is just slower than what I'm used to.