Originally Posted by caioz1jp
Some times if the yeast are really stressed from high shipping temps you can get the sulfur smell. I had a pack of 1056 that smelled like it dealt it but the beer came out just fine. deffinatly let it sit extra to allow it to disapate. Usually racking to a carboy will get rid of it.
Kind of off of the thread topic, but is it necessary to rack to secondary? It's the biggest beer I've ever made (OG 1.073) and was unsure as to whether or not the beer would actually benefit from a secondary. I'd prefer to just forget about it and let it sit for a few weeks, but I am unsure if racking is required to clean up the sulfury/eggy aroma it was letting off.
Basically I am asking if the yeast in the primary will do the work on its own, or will it make a noticeable difference if I rack it?