Different yeast, at different temperatures, will ferment at different speeds. I had a IIPA that I brewed with S-04 this weekend blow my airlock out when three months ago the same recipe didn't even touch the airlock.
This time, the krausen was gone and fermentation "done" after three days; three months ago it took a week for the krausen to drop and the fermentation to "stop."
So anyways my point is, no it is not uncommon for activity to happen fast and stop quick. It's a sign that you might need to look more into temperature control.
While a couple degrees difference might not feel like much to you and me, to the yeast it can be the difference between "ho-hum" and "BAZA KOWA BLOOEY!!"