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I brewed a 60 minute IPA clone about four weeks ago and it is still showing signs of fermentation. I used whitelabs california ale yeast. It was in the primary for a week and has been in the secondary dry hopping for three weeks now. Is it normal to show signs of fermentation for this long and...

I brewed a dogfish head 60 min clone on Saturday. Today 48 hours into fermentation I am getting a strong sulfur smell from the airlock. I used a white labs California ale yeast. Is this normal?

I recently brewed a dogfish head 60 minute clone and 48 hours into fermenting the temperature on the side of the bucket says 74 deg. Is this an ok temp to be at? The room temp is 67 deg.

I made a part grain part extract dogfish 60 min this weekend and only topped off a 3 gallon boil to a little over 4.5 gallons. The o.g. seemed to be correct but it was hard to tell if it was exact. Will only having a little over 4.5 gallons instead of 5 change the final product?

What is the best way to get the labels off of bottles?

My first batch is ready to go to secondary. I am wondering what is the best way to remove airlock without water getting into my wort? Also, is it OK to check fg directly in the primary?