Lagering with Wyeast 2112

[FinchSCF]

So I've not found a good answer anywhere for lagering with Wyeast 2112 - California Lager. I brewed a Baltic Porter and fermented with this yeast at 65f for a month with the intent to lager for another month starting this week, but Wyeast on their website states that this yeast isn't supposed to ferment cold. My questions:

a) Should I lager this Baltic despite Wyeast's suggestion?

and

b) If so, what temp should I be looking to lager at with this strain?

Thanks in advance for the help!

 

[Yooper]

Remember that lagering isn't the same as fermenting. You fermented at 65 degrees- definitely NOT cold. I ferment that strain much cooler.

Lagering will clean up any excess polyphenols, giving a smoother "cleaner" flavor provile. It's just essentially cold conditioning, and doesn't matter which yeast strain you use. I lager at 34 degrees, just above freezing, for the cleanest flavor.

 

[schmeek]

How cold do YOU ferment 2112 yooper? I have a pack I'm about to use, was thinking of a smoked steam beer or an imitation doppelbock. What are your thoughts on playing around with this yeast and trying something out of the standard cali common?

 

[Natdavis777]

I typically ferment that strain around 59F. And yes, Ive lagered it with good results. But as Yooper stated, lagering isnt the same as fermenting.

 

[fatom99]

I've fermented 2112 at 52F with great results for a schwarzbier. I did pitch a lager sized starter though.

 

[skw]

I've had luck with Wy 2112 at 48F.

 

[schmeek]

Glad to hear it does well at low temps, what kind of beers did you all make? At those temps it's hardly a Cali common. Scharzbier sounds nice.

 

[jimpdx]

My Schwarbier was pitched at 50 degrees and stayed cold for a few weeks. Unfortunately it stalled out at 1.020 (OG 1.051). I hoped that bringing the carboy to room temp would finish it out and complete the diacetyl rest/cleanup but still stuck. Note this is Bohemian Lager (wyeast) not Cali lager strain. Should I just cold condition/lager and let it be sweet or is there a way to get it lower?

 

[eadavis80]

I used 2112 for an Oktoberfest and I fermented in the low 60's throughout its 3-week primary and month long secondary. Turned out awesome. Sounds like given the above posts 2112 is pretty darn flexible with its temperature range