From my experience I have had sulphur smells during fermentation using Wyeast 3068 Weihenstephan strain. Both times I used a half wheat grain bill and had vigorous fermentations.
The good news is the sulphur aged out of the final beer and everything was grand. I would suggest to leave on the primary for at least 2 weeks, even better 3 to let the yeast clean up those sulphur notes. I have not brewed any lagers yet but fellow brewers say this is common in larger fermentations.