If it's truely skunk, that's a chemical reaction between light (mostly UV) and compounds in the hops that literally produce sulpher compounds. No fixing it is that's the problem. Would you suspect the beers were exposed to sunlight?
Otherwise, there aren't really any other common off flavors that are sulphery.
Can you describe the flavor a bit more? How long was it between brew day and the day you sampled this beer? It may just not be done yet.
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!