Only one fermentation with this strain. Two vials with started pitched into 68 F, 1.066 wort. The fermentation showed activity within 12 hours. Vigorous fermentation for 3 days, then it slowed to a crawl. Temperature was increased 1 F per day until 72 F. Final gravity (1.012) was not reached until 10 days. The sample at day 14 for dry hopping has a strong taste of what may be plum, apricot, marmalade esters, or may be diacetyl. Perhaps the slow ferment and off flavor are from less than ideal aeration?
I will sadly not be harvesting and re-pitching for fear of poor fermentation health.