All:
I've brewed numerous batches of beer and lots of mead and I've never seen primary fermentation seem to be done this quickly. I brewed a 5 gallon batch of English style nut brown ale Sunday night. It was a partial grain kit from True Brew with all English ingredients:
1 oz Weyermann roasted barley, 6 oz crisp pale chocolate malt, 6 oz crisp crystal extra dark malt, 3.3 lb can light hopped LME, 1 lb light DME, 1 lb amber DME, 2 lb dark brown sugar, 1 oz Fuggles hop pellets, 6 g Munton's Ale yeast.
I put the wort in the primary about 2200 Sunday night. The wort was bubbling like a witches' cauldron by 0400 Monday morning and continued with very strong bubbling through the early hours of Tuesday morning. When I got up this (Tuesday) afternoon the bubbling was very slow and the air lock popped only about every 10 seconds. Looking into the beer with a bright light (glass carboy) just now, I don't really see any bubbles forming. The air lock hasn't moved for at least an hour. Could it already be done with primary fermentation after less than 48 hours?