Used Wyeast 3068. Have an impressively vigorous fermentation going, but about 24 hours after pitching, getting some sulfur notes mixed in with the strong banana nose. Is this typical or normal? Or might it be infected? Will it dissipate? Is there anything I can do?
One mistake we made was overfilling the carboy. Had failed to note, until it was too late, that 33% head space is advised for this yeast. So the stopper and blowoff tube were blown clean out of carboy overnight! So infection is certainly a possibility.