I am using this at the moment with a brown belgian ale. OG was around 1.040 before I added sugar and it was down to 1.015ish overnight. Added 1kg of golden syrup on Day 2 and it's now down to around 1.010 on Day 3 and still bubbling away. Fermented on the low end (but I did pitch the yeast while the wort was on the warm side). While the wort was cooling I rehydrated the yeast in a cup of wort and water. Smelled delicious and was bubbling furiously when I pitched it. I reckon I will be using this again.
I just used it on Saturday in a Clementine Wit that I made and it bubbled like crazy at 58 degrees for two days and has now stopped. It smells great, but I am going to force myself to wait until this Saturday to take a gravity sample.