I made some Pilsner using the Budvar Lager yeast, and during primary fermentation it developed a very strong sulphur smell. I have been lagering the pilsner for 4 weeks now and the smell has decreased, but is still noticable. I am 99% certain that this problem will go away in time, but my mind can't help but think that there might be an infection. Has anyone else had this experience using the Budvar Yeast.
I did primary fermentation for 12 days at 55 degrees, and am currently lagering at 34.
If anyone knows of anything to get rid of this flavor faster, chemical, additive, change in temperature, additonal yeast etc, let me know.