I had the same problem as hoppies#9 posted on December 29. I brewed my very first batch of home brew also, Caribou Slobber, the next day fermentation process was nearly violent, sounded like the bubbler in a fish tank, the third day, nothing. Temperature in the room were the beer is sitting is under 68. We do turn down the heat at night to 60, will this stop the process? Or did I do something else wrong?
Probably a slightly warm fermentation which means it went quick. No worries, you still made beer! Fermentations come in all shapes, sizes, speeds, temps, etc. They can rock and roll for 24hrs then slow or even stop. They can also go for several days and even upwards of a week with a big beer, slower acting yeast, and lower temps. The only way to truly know if you have an issue is to take a gravity reading and see where it’s at. I along with many others, have gotten to the point where we pitch the yeast. See that it’s at a good temp and starts fermenting. Then leave it be for 2-3 weeks.
I agree. Sounds fine. Congrats. Wait for a few weeks, then enjoy!