Massive Sulfur Production with WP380

I made a Heff and used WP380...first time using it and the whole house stinks of rotten eggs.

It had a very aggressive fermentation which started in under 8 hours and didn't settle down for at least 36 - 48 hours. It is still bubbling away on day 3 and has a very sudsy head in the fermenter.

The yeast description says:

"Large clove and phenolic aroma, but with minimal banana flavor. Citrus and apricot notes. Crisp and drinkable, with some sulfur production."

Is it common with this yeast for such a massive sulfur production? It bis very off putting. Will this mellow?

Yup it will mellow. I've used 380 and a slew of others that throw sulfur and the rotten egg taste ALWAYS fades away before the beers were going to be served. Just bring it up to room temps once fermentation is done and give it a little time before packaging.