Sulfur in Wheat Beer

[Riggs401]

Good Morning!
I brewed a Lemon Shandy, fermented one in a 6 gal carboy and 1 in a 5. Apparently, I didnt leave enough headspace in the 5, and it pretty much locked in the sulfur and its pretty much fused into the beer. What do y’all think about putting it into secondary for a week? Will it clear it out, or is it just a waste of time? I was thinking about using a keg to secondary. BTW… the 6 gal came out perfect!

 

[Shermwormbrew]

I would keg it. Then everyday blow air through liquid out post and then waited 30 minutes and take a sample. I’ve made wheat beers with Wyeast 1010 that have been sulfury and done this and it went away. Don’t know if you used 1010 but it’s my go to wheat ale strain.