Hehe, I had a very similar experience. Almost no activity for 48 hours, then got up the next morning and he yeast had blown through the airlock and fermentation was essentially complete (only dropped 0.001 more). Also looks strange because it is a true top cropping yeast, and there was a ton of yeast/low krausen when I bottled after three weeks.b But, turned out to be one of my best beers ever, and I'm not even a big witbier fan!
On Deck: CaliCommon, Amber, Wit
Primary: Munich/Cascade SMaSH, Dubbel
Secondary: Petite Orange
Bottled: Blé de Minuit, Belgian Stout, Fuller's London Pride, Tripel Wit, Red, APA, Dubbel, Oatmeal Stout, RIS, Wee Heavy
Kegged: APA, Doppelbock, Spiced Cider, C3IPA
"Beer... Now there's a temporary solution!"