Admittedly newbieish question about fermentation slowing down

[Seismogenic]

I brewed a 1 gallon all grain batch of dunkelweizen on Thursday evening. I pitched a third of a vial of WLP300 (first time using this yeast), at a temperature in the upper 60s. Extremely vigorous fermentation started within a few hours. So vigorous, however, that within about 18 hours of pitching, there was a little bit of a Mt. St. Helens moment: the blowoff tube was literally blown off, and I lost some beer. I was there when this happened - I was able clean and resanitize the tube and put it back in immediately - so I know there wasn't a lot of time for air to get into the fermenter. I noticed within a couple of hours of the eruption, though, that the fermentation had slowed down significantly.

So, with that long background, my question is this: Did fermentation slow down because that's about the timing (~the 24 hour mark) that WLP300 slows down anyway? Or could this be related to the minor explosion, and if so, should I be concerned about how this batch will turn out?

Thanks!

 

[Cyclman]

I would have no concerns, the active yeast churning in your beer will finish your batch.