I've got a batch in my primary that I brewed 11 days ago using Wyeast 1007 (I have never used this yeast). It fermented at about 62-63 degrees. It finished fermenting a couple of days ago and I sampled it yesterday. It is very cloudy, which I expected because of the yeast. There is also a lot of sulphur aroma, which I also expected, but not so much since it was at the higher end of the temperature range for the yeast.
I am trying to decide what to do, whether to rack it, or if it should sit longer in the primary. I also have the option to put in in my fridge. Any advice for dealing with the clarity and the sulphur? Does the sulphur fade with time?
Primary 1: A-Z Brown Ale
Primary 2: -
Primary 3: -
Secondary 1: Seville Ale
On Deck: Belgian Golden Ale
Bottled: Fuller's London ESB type Clone