Overpitching and sulphurous smell + taste

[GuitarBob]

I recently made some 2 gallon all-grain batches, but I used the entire nottingham yeast pack for each recipe. Each of these packs are designed for 5 gallons of beer, so I used 2.5X has much yeast has the recipes call for. 2 weeks later the beer in primary still smells and tastes somewhat sulphery.

I've never had this problem with any previous batches of beer, and I'm wondering is there just a lot more yeast floating in suspension then would normally be, and I'm just tasting that, or am I tasting some sort of off flavor caused by pitching too much yeast?

 

[IXVolt]

What type of beer is it?

In my pale ale, when the yeast is still pretty heavy in suspension it tasted quite bready...

 

[GuitarBob]

What type of beer is it?

In my pale ale, when the yeast is still pretty heavy in suspension it tasted quite bready...

English brown ale. Should I try cooling it down to make the yeast fall out of suspension? What if I already bottled it, because I needed to free up a fermenter?