Sulfur Smell at Bottling Time

[SwampFoxBrewer]

I bottled a British Mild a couple days ago that had a sulfuric aroma when I cracked open the fermenter. I went ahead and finished bottling since it actually had a decent taste, but I had a couple of questions to run by y’all:

1. What causes sulfuric aromas in the first place?

2. Do these aromas usually go away and, if so, how long does it take?

Thanks for any insight you can provide!

 

[DBhomebrew]

Some yeast produce sulphur more than others. Stressed yeast is more likely to do so. It's a feature for many lagers, ok in some ale styles.

Several months to dissipate. Likely less if left to bulk condition.