How did you manage to get it to ferment so quickly? Must have pitched a huge starter.
I used Safbrew WB-06 dry yeast, no starter, just rehydrated before I pitched. Aeration was accomplished by shaking the carboy for about 10 min. before pitching.
I don't have temperature control at all, just keeping the carboy in the coolest area in the apartment. It fermented on the higher end of the temp scale, mid-to-high-70's.
When I saw the krausen fell back some after the first 24 hrs., I shook the carboy a bit to rouse the yeast just in case it was stuck. Judging by the airlock today, it looked finished so I checked the gravity and got 1.008.