Brewpastor
Beer, not rocket chemistry
I was recently reminded of an old trick for reducing sulphur in brews by scrubbing them with CO2. You have to have a Cornie keg and a CO2 tank. Once the beer has been transferred to the Cornie, your purge the beer by running your CO2 through the liquid/out line and relieving the pressure through the relief valve on top. As the CO2 runs through it scrubs out the sulphur. You will have to play with length and pressure. I always used a light pressure and did it over a bit of time. Perhaps some of you know more of the science involved here and can speak to issues around temperature and such. Generally, I did this after the beer had been transferred and chilled for carbonating, and so the beer was generally around 32 degrees. I would scrub for maybe 5 minutes off and on and then proced with carbonating.