Anyone have experience with wyeast 1469 in a stout?

[DRonco]

I pitched this more than 7 days ago and it still has high krausen and is "burping" about 4 times a minute. I have not taken a reading yet mostly because I plan to give it "d" break for at least a week. I realize that the airlock activity is not evidence of fermentation, but I believe the krausen is. Am I correct? Is this what people refer to as a top cropping yeast?

Thanks for any input.