I brewed my second batch last Sunday. It is an extract kit clone of SA Boston Lager (though it came with ale yeast). I don't have the ability to properly do a lager right now, so I used WLP810 to make a "CA Common" style (maybe I'll call this batch "Boston Common").
It's been fermenting for 6 days, and the airlock is still bubbling away (about once every 4 seconds). I know the airlock is not necessarily an indicator of fermentation, but this seems to be decent evidence of active fermentation.
Does this yeast normally show active fermentation for this long?
Also, I noticed a sulfur smell coming from the airlock. Is this common for this yeast? Since the smell is coming out of the fermenter, I assume it won't be in my beer when it's done. Is this correct, or do I have reason for concern?