sulphur smell hefeweizen ferment

[lost identity]

hello,
i brewed a dunkel weizen about a week ago and the odor coming from the fermentor was unusually sulphury (rotten eggs, burnt matches) i know this is common in lagers and should disipate over time but was not realy aware it happens/is normal for weizen yeast. i used WL Hefeweizen IV yeast. any of you have the same experience with this yeast or a similar kind. what was the end result? im eager to know.

[cluckk]

I am surprised you have this after a week. Sulphur smells in Ales is often autolysis from the beer sitting on the yeast dregs too long. Once yeast run out of enough sugar to run on they begin to break down. Try racking over into secondary fermentation.

[danno]

I'm not suprised at all. WLP380 is a known sulfur producer. this from White Lab's website (http://www.whitelabs.com/ratings.asp?id=WLP380) "Less flocculent than WLP300, and sulfur production is higher." you're fine...

[cluckk]

Glad to know my answer was 'all wet.' I have never used that particular yeast strain.

[lost identity]

i racked into a secondary about a week ago. i lifted the lid to catch a whiff of the beer and the sulphur smell has virtually disappeared!! in fact, the beer smells great! If anyone else is having this problem i would definetely advise racking into a secondary prior to bottling to get the beer off of the yeast. thanks for your replies.

[cluckk]

I decided to try that yeast strain in a honey wheat beer. It did give off a strong sulpher smell in primary (even early on). It is now in secondary and the smell has disappeared.