Wyeast 1010 question

So I started a batch of NB- American wheat of which is just a 6 lb wheat extract with nothing else added. Pitched Wyeast 1010, and 5 days later I've got what is the typical "1010 sulfur odor" you can smell it through the air lock and when checking the gravity the batch stinks of sulfur, no sings of infection, good taste still a little active. I've got another week left to ferment, but when can I expect the sulfur odor to dissipate? Thanks!!!

 

With 1010, I usually go 4 weeks in primary and bottle it for another 3-4 weeks before cracking one open. The smell is gone by then. SWMBO was not impressed when the closet started smelling like farts on my first batch with this particular strain...

 

Thanks!!