So I made a Wit 3 weeks ago using WLP400. The first few days of fermentation left me with a sulfurous liquid that in no way resembles beer. I have heard alot of people say that WLP400 is know for producing a sulphur smell that goes away within a week or so. Its been 3 weeks for me and the gravity has been steady for the past week. I'm seriously considering tossing this batch. It is absolutely UNDRINKABLE!!!! I feel like I need to be talked down but the smell and taste of the sample I drank an hour ago is still with me and making the voices in my head very angry. What to do? Would ramping up the heat to about 75* or so help eliminate this bye making the yeast left in suspension become more active?