I am doing the same thing right now, with the 2112 yeast. Mine is coming along slowly also. I am going to leave mine in the primary for close to two weeks I think. I may not even measure it until around day 10. I was trying to keep mine at 60F/15C but let it slip a bit lower, so it slowed down a lot. 58 is the lowest recommended for this yeast.
I had some activity in the airlock on the second and third day, big burps rather than steady bubbling. But now it is down to once a minute or so. I did have a large krausen at one point though, maybe 2.5 inches, but that has subsided.
Can't we estimate the range of the final gravity from the attenuation rate of this yeast? Right now wouldn't your attenuation be 58%. I used the simple equation on the white labs page [(OG-FG)/(OG-1)] x 100. If you then assume that this yeast will at least reach 67% wouldn't that be 1.016. If it goes to 71% then it would reach ~4.5% ABV. Is this math correct, I tried to find an online calculator for this?