I brewed a hefe a few weeks ago. It was all grain 50/50 wheat and pilsner malt, made with proper Bavarian hefe yeast harvested from an Emerson's Weissbier.
I bottled straight out of the primary after 13 days, and got a bit of protein (a white layer of sediment in the bottles on top of the yeast) in the bottles.
Figuring that hefes are meant to be drunk young anyhow, and since it had already carbonated, I got a bit impatient and tasted it today, 5 days after bottling, and it had a horrid sulfur smell. I understand that this is common for hefe yeasts, though I didn't really notice it during primary fermentation.
My main question here is, will the sulfur smell dissipate with some more time in the bottle? It actually tasted pretty good (maybe a touch bland, as it fermented pretty cool) but I'm not sure I'll be able to get past that stench if the yeast doesn't clean it up.
I've got a second batch of the same brew fermenting right now, and I figure I'll just leave it in the primary longer.
Anyhow any advice you might have, either in terms of dealing with the problem in the bottled batch, or for avoiding it with the next one would be most appreciated