I'm currently fermenting with WLP380 (Hefeweizen IV), which White Labs describes as having higher than usual sulfur production. My overnight starter smelled strongly of sulfur, and now at day 2 of fermentation, so does my beer.
The smell is surprisingly strong, but I'm keeping the faith. I'm just wondering if someone with more hefe experience can help talk me through this.
The fermentation temp is pretty low (62F-66F), so I'm wondering whether I should raise the temp or just let this phase pass on its own.
Also, I'm not sure how long this phase will last, so I'm wondering if I should wait it out or just move to kegs/bottles as usual and let the sulfur dissipate from there.