Just bottled a ag bavarian hefe today. Wyeast 3068 Fermented at 62 for 14 days with a chest freezer and johnson controller. Did not realize until after i had bottled and i was sampling my hydrometer sample that it had a horrible sulfur odor. It tastes good, it just stinks. In retrospect i would have brought the temp into the 70s after 10 days and hopefully clean it up. May consider using the white labs as well next time.
I have read that sulfur odors dont go away in the bottle, is that true? What has been your experience with this?