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I know this is an old post, but I'm contemplating the same question. Triumph's Rye is one of the greatest most unique beers I've tried. I think you would need a Bavarian style wiezen yeast (3068?) because I remember that banana/clove quality... and I would suspect caraway is key. ...might be...

Warming the temperature to speed fermentation and gas out CO2 is interesting advice. If it's true that the cold temps are producing the sulfur odor, then wouldn't bumping the temp to a standard ale eliminate the risk of bottling the sulfur smell whatsoever? -But would I lose some of the flavor...

Thanks, I'll go ahead and bottle without a secondary, maybe after three weeks or so. I think the sulfur smell is kind of fading...even though it's still bubbling. ...It sure was a scary thing to smell, counterintuitive to one of my favorite styles!

That's great advice... I wish I had a kegging system (my brother does... so I'll tell him that). I'll be bottling. Should I worry if I still smell the sulfur when I transfer to the bottling bucket?

I just brewed a Bavarian hefe (WYeast 3068) and it's fermenting @ 62 but giving off the dreaded sulfur smell I've heard so much about. I was planning on skipping the secondary to retain a yeastie quality essential to a good weizen, but... I'm reading advice on other threads suggesting I go to a...