I've had an american wheat in primary for two weeks now. I tasted it yesterday and the sulfur aroma and taste from the wyeast 1010 is still very prominent. When will this go away? I thought a hefe was supposed to be a quick turnaround beer, so I was going to keg it this weekend, but I'm not comfortable kegging it when it still has that nasty sulfur taste and smell.
My fermentation temps were spot on at 65 degrees. I now have it sitting at 60 degrees just waiting until it's drinkable.