halting stop to fermentation

On Saturday (6/23/12) I brewed a summer wheat beer. Rehydrated yeast and pitched. All seemed fine. OG was 1.038 (target was 1.04-1.042). Fermenter is on basement floor. Temps here in the Northeast have been hot. Basement temp is around 77 degrees. When I checked it Sunday morning (6/24/12), at aorund 7:30am, the air lock was cranking away vigoursly. Then checked it at 1:15 pm, and the thing is bubbling once every 15-20 seconds!!!
Now today (6/27/12), all bubbling has stopped and there's not a whole lot of foam on top. I've attacehed a pic of what it looks like inside. Am I still OK? Is beer ruined? Add more yeast?



Thanks!

 

Your beer is fine, at those temps fermentation only takes a few days. Take gravity reading and see how close you are to FG....I'm betting your fermentation is complete or near complete. If you are making ale's try to keep your fermentation temps in the mid to high 60's, build a water bath/swamp cooler is necessary.

 

Given the low gravity and high temps, i bet its done fermenting and the kraussen has mostly fallen already. Take a gravity reading and see where you are, your only worry is probably the high ferm temp.

 

Three days of active fermentation is pretty commmon for a lower gravity ale, at any temp. Nothing is wrong with your beer.

 

Many thanks to all for your input. I will take gravity readings thursday through saturday. If done, I will rack to secondary and dry hop with sorachi ace for another week.

Thanks again