all grain belgian wit

This is our first try at at all grain. We used the Wyeast strain with activator 3944. We mashed and sparged 9lbs and 12 oz. of grain with 1 lb of rice hulls to get 6 gallons of wort. Boiled for one hour with additional hops, cracked coriander seeds and dried orange peel. Total volume at end of boil 5 gallons. OG 1048. Cooled down and pitched yeast on Monday early morning 4 o clock. It went right to work. Question is the fermentation seems to be done already by Wed. morning. The primary is 6 1/2 gal. bucket with airlock. Initially lots of bubbling. Now nothing. Is it normal for fermentation to be so quick? It is in our closet at 67-69 degrees. Also we accidently put some pure oxygen in while still a little hot. Did we ruin?

No - Its not ruined. But Wits are very slow to final OG.
Odds are it just slowed down, to where there is very slow, lazy fermentation that just produces very little Co2.
Give it a week, take a hydrometer reading, wait three days and take another one.

Kauai_Kahuna said:

No - Its not ruined. But Wits are very slow to final OG.
Odds are it just slowed down, to where there is very slow, lazy fermentation that just produces very little Co2.
Give it a week, take a hydrometer reading, wait three days and take another one.

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+1. Be prepared for a long fermentation, even 2-3 weeks.