I used 2112 for a gallon test batch last season. It did OK. I cold crashed and bottled it at 1.008 at which point it was pretty tasty, but like most lager yeasts it kept going after the crash and carbed the bottles, so its a little drier now, more like 1.000 or 1.002 with a fairly strong carb. Not nearly as good as it was sweeter IMHO, but fairly well balanced, still a hint of fruit. Depends on what you are going for. If you can crash it, keg it and keep it cold then you have a lot of options with this, but fermented to dryness, not much to get excited about.