So, my black IPA recipe says that active fermentation will be done in about 7days(brew day was Friday), well it's Wednesday, and it looks like active fermentation is done. Is it too early to dry hop? Or should I wait til Friday?
How long are you planning to dry hop for? Usually you'd start dry hopping 3-10 days before bottling, so you'd be "OK" to start now but waiting can help the beer condition a little more if you have any odd flavors in there currently.
There's some thread on here about dry hopping causing fermentation to re kick or knocking Co2 out of solution. The hops given the Co2 something to form up on, so it foams or something. Anyway, guy had a blow out when he he dropped in hops. Never happens to me, but I always let sit for at least three to four weeks before touching the primary.
I would definitely keep an eye on it if you drop it early.
And remember all the talk about all the crazy helpful things yeast do even after they're done fermenting.
And remember airlock activity is not the best indicator of gravity.