I'm making a hefeweizen with Wyeast 3068 yeast and a day after I pitched the yeast, the airlock began emitting a horrible sulfur smell. The smell lasted a day and then dissipated.
I opened up the fermenter to test the gravity yesterday, 9 days since pitching and the smell was still there. I tasted some of the wort and the sulfur was very noticeable. It's more of a smell than a taste, though, I guess. The gravity is at the FG and hasn't moved since I last check 3 days ago.
I've heard that the sulfur smell should go away with time but I'm wondering if I should let it age in the primary or rack it to the secondary and let it sit there for a few weeks. What is the best way to get rid of the sulfur?