Thanks, I appreciate it. I've scaled the yeast back to the Mr Malty theoretical values and have seen good results in the first beer I brewed with this process. I wanted to update the thread. The most recent beer is very clean smelling through the heavy fermentation activity. It's about 48 hrs now and nothing has come up. Granted the sulphur can be expected with other strains, but I'm not getting any with the strain that's not a typical offender.
I am pumped at the way this is turning out. Thanks all!