At that temp, that's pretty normal behavior.I used this yeast this weekend. Pitched it Sunday afternoon and it was gassing when I checked it Monday morning. Now it is Tuesday and it has already stopped gassing. This seems odd to me. The temp is 70F. Any clues why it has stopped so quickly?
I will be brewing a brown ale with this tomorrow. Will report back with resultsI am thinking of using this for a Brown Ale. I have only used it with IPAs, and it is my favorite yeast for IPA. I always try for Northern English Brown style with British Maris Otter as a base, an English yeast (London, British Wyeast), keeping clear of American hops. I think I will give this baby a spin for a Brown since it is my only fresh yeast.
To my knowledge, even the "filtered" Stone beers aren't filtered but merely centrifuged. I (believe that I) isolated yeast from a regular bottle of Stone beer on a malt agar petri dish and grew it to pitching size. I did a side-by-side with WY1217 (as far as my basement brewery permits, so no guarantees about perfectly equal pitching and aeration rates) and concluded that they're the same strain. The Stone yeast tatest more assertive to me, 1217 is more subtle.Stone makes some unfiltered beers. Why not drink the beer and step up the dregs? http://www.stonebrewing.com/beer/stone-seasonals/stone-vengeful-spirit-ipa