Wyeast 3068 sulfur question.

[flyingfinbar]

I had five gallons of Hefe fermented by Wyeast 3068 in primary for about 2 weeks before kegging. I rushed it into the keg (I know, not ideal), and I'm noticing the infamous sulfur smell. It's been kegged for about 3 days.

Will the sulfur condition out in the cold kegerator, or does it need to be at ferm temps to condition out? Thanks!

 

[Soviet]

Sulfur is a fairly volatile compound, so I might suggest first letting it warm up to room temperature to make sure the yeast clean up what they can. That might solve it. If not, you could carry some of the sulfur out via co2 bubbles by first carbonating the beer, then shaking slightly and burping the keg intermittently for a week or so. It should definitely improve over time.