I have used this yeast with great success. It's unfortunate that it isn't sold packaged by the manufacturer as they're only losing money every day they only sell it in 500g bricks and force retailers to package it themselves.
Because the yeast is repacked, there's much more opportunity to contamination than would otherwise be present in the commercial made versions, like how US-05 is made. I have noticed a sulfury aroma that fades over time during fermentation but nothing that persisted. There's some other causes of sulfur that aren't due to the yeast. The main one being DMS compounds from inadequate boil time, intensity. If you pitch cool, like around 55F and slowly raise the temp to the mid 60s by the time fermentation ends, that will help drive off a lot of the sulfur. So you might try:
Pitch at 55-56F, hold for two days.
Raise to 58F, hold for two days.
Raise to 60F, hold for two days.
Raise to 62F for a day.
64F for a day. Hold at 64F. When fermentation appears to be done, raise to 68F and hold for a few days. It should be done fermenting in about 10 days but you could go up to two weeks total. Any longer and you might have underpitched or had very poor yeast health. Nothing wrong with using two liter starter on a stir plate if you have one pack of this yeast. That will help attenuate the beer fully and keep off flavors away.
Pitch cool and as fermentation progresses, slowly raise the temp as fermentation slows. As the temp increases, the ability of the sulfur to remain in solution as a gas decreases. The dissolved CO2 will scrub much of the sulfur out as it leaves the beer. This is what I did and the resulting beer was absolutely delicious.