Rotten eggs is typical of sulfur if I am not mistaken. Lots of lager yeasts make this smell, and it is not to be worried about.
For Hefeweizen yeast, I have never ran into this predicament, but I have also not used WLP300 in a long time. Is it possible you are fermenting WAY too high?
Regardless, this sounds like a case of you just need to relax and let it do its thing. This time don't throw it out, let it sit longer, bottle/keg it, and then taste it later after carbing.
You'd be surprised how good well-aged vomit can taste. Well, in this context anyway.