Can a sour dough starter be too active?
Different starters can behave very differently depending on what's growing and the temperature. I'd say it's probably not TOO active. 

However, some times sour dough starters can grow really fast in the first one or two days, at this point it is NOT ready. There needs to be a few days for different types of bacteria growing and dying out before you get the right types and balance of bacteria and yeast. Do the following checks before you use starter.


Has it been at least a week
does it smell good (should be a light refreshing yeast smell, not a bad smell, if it smell like socks or something, throw it all out and try again)
does it double consistently after feeding 


If all checks out, it's probably ready, if not just keep feeding every day and keep at room temperature