Rotten egg smell in my Wit after 2 weeks in keg

[naughty240]

Well I learned the hard way about not fermenting at the proper temp. I tried an All Grain Hoegaarden Clone and used the White Labs WLP400 Belgian White Ale Yeast. Proper recommended temp was 70 degrees or over. I think I averaged 65-66 degrees at best. Didn't see any airlock activity along the way. When I open the lid to keg the smell of eggs was super strong. I read this was not uncommon on many threads on here. So I kegged it. Here I am about 2.5 weeks later and I tapped her tonight. I still have the smell but I feel like its not as bad. A few tiny sips and I can't really taste it but who knows.

Where do I go from here? Give it a few more weeks and see what happens?

Thanks

 

[tagz]

If it's in the keg, there's nowhere for the sulphur to go. So you might want to purge the keg a few times over the course of a couple days. You'll lose a little CO2 but aroma should fade.

 

[pvault98]

If it's in the keg, there's nowhere for the sulphur to go. So you might want to purge the keg a few times over the course of a couple days. You'll lose a little CO2 but aroma should fade.

This was most likely because when you fermented low, the yeast needed more time to clean up their byproducts, one of which is sulphur. You will want to purge the keg, however you really want to push CO2 through the beer diptube so it forces CO2 to bubble up though the beer and drive off the sulphur when you purge it.

 

[naughty240]

So more time in the fermenter would have fixed the issue? Ok ill swap the fittings and force the C02 down the tube. I purged it a few times tonight after reading tagz's post. Thanks