Might have messed up my beer

[PorscheFB61]

I am brewing a double IPA. I did the boil on Wednesday and left it to ferment in my closet. I am only doing a 1 gallon batch. I kept checking the beer as it fermented and the airlock was only bubbling on the second day. When I checked back today (the third day) it is no longer bubbling. Could fermentation be that quick with my small batch or did I screw up? The temperature in my apartment is around 70-75 degrees so I don't think temp is an issue. I shook the crap out of it when I added the yeast to oxygenate it so I don't think that is an issue. Any help is appreciated. Thanks.

 

[unionrdr]

It sounds like only initial fermentation is done. It'll now slowly,uneventfully ferment down to FG. Then give it 3-7 days to clean up fermentation by products & settle out clear or slightly misty.

 

[aiptasia]

Relax. It's fine. Let it sit three weeks.

 

[flars]

I am brewing a double IPA. I did the boil on Wednesday and left it to ferment in my closet. I am only doing a 1 gallon batch. I kept checking the beer as it fermented and the airlock was only bubbling on the second day. When I checked back today (the third day) it is no longer bubbling. Could fermentation be that quick with my small batch or did I screw up? The temperature in my apartment is around 70-75 degrees so I don't think temp is an issue. I shook the crap out of it when I added the yeast to oxygenate it so I don't think that is an issue. Any help is appreciated. Thanks.

If your closet temperature is the same as your apartment temperature the fermentation is probably complete. 70° to 75° is a high fermentation temperature for ale yeasts.
Fermentation also produces heat. At the peak of fermentation the wort temperature was 1° to 2° higher than ambient.
The low end of an ale yeasts range is usually the best for preventing off flavors.
A swamp cooler is an economical way of holding fermentation temperatures down.
Leave this one on the yeast cake for a few weeks for the yeast to clean up the off flavors naturally produced by fermentation.
Start taking hydrometer readings at the three week mark for FG.