I made some beer using Wyeast's PC 3942. As I sampled during fermentation, it smelled and tasted great. Spicy on the nose, a lot of bubblegum flavor. I didn't notice any sulphur. Now that it's kegged, there's plenty of sulphur odor and a little flavor. I've never used a Belgian yeast before. Will this mellow with conditioning? Should I have let it ferment longer? It fermented primary for 1 week, and then secondary with a pound of honey for 2 weeks. It's been in a keg about 1 week at this point.