Caribou slobber ferment

I’m pretty new to this and just brewed my first batch 3 days ago. It is caribou slobber. I had a hiccup at first because the fermentation was so rapid that it bubbles over. Now I have no bubbles at all. The wort has been at an average temp of 69-72 degrees. Is this a sign that my brew is dead or is it common to have the bubbles stop so quickly?

From what I’ve heard the CS fermentation is hot an heavy and can lead to blow offs like this. The temps you mentioned are pretty high so the yeast may have the bulk of the sugars converted. Still leave it in there for a few weeks though to let the yeast finish up. I usually leave mine a minimum of 3-4 weeks in primary. :cheers:

Sounds good! Thanks for the help!