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Wait a week. Then you can start worrying.

Remember that once you bottle you will have to wait a week or two for carbonation...

I actually have tested this!! I tried to use a mason jar as an inline hop infuser on my draught system. The ring would stay on the jar and not blow off, but I was not able to get the glass over about 3 or 4 psi. Now I was using quart jars which could have been the problem. You may be able to use...

Seems a little light to me. As best I can remember back to the extract days, for IIPAs I typically used 2#/gal. That's per expected post boil volume gallons.

Normal

Best advice I wish someone had told me when I started is to take notes. Keep a pad of paper and a pen on hand and make notes on every step of the process. Temperatures, volumes, and rogue ideas can drastically change the exact same recipe from batch to batch. Your notes will help you understand...

Cascade

Quit checking it and let it ride.

Start with extract/steeping methods

You can try it right after capping if you want...

Just use the entire pack

If it is done fermenting then yes of course it is accurate. But doesn't the OP say during fermentation? I may be wrong.

It is constantly making new CO2...

It is by all means possible to pull a reading but all readings from the fermenter will be off if using a hydrometer. The CO2 released by the yeast will screw with the readings. Only way to get a true reading from an active fermentation is to draw a sample and cold crash the yeast. Pour off the...

Remember to check your temperatures before even thinking of taking the airlock off. Cooler temps will cause fermentation to slow or stop.

Smack packs are good for a couple days after smacking. Proper pitching temps are crucial but also keep in mind proper fermenting temps. Most starting brewers don't properly regulate the temps of their beer while fermenting.

No rinse sanitizer may kill the yeast since you had such a large amount but you will only know once you let them sit and you open one up.

Primary. I add mine to the boil at flame out.

You will never make great beer if you drink your beer once it becomes 'drinkable'. Most beer need to age awhile. But we all asked less informed questions, not dumb, just less informed when we first started.

could be a capping issue if you are positive you added enough sugar. Besides yeast, the bottling and capping is the only other variable.