Wyeast 1010

[BSheridan]

I've had a blueberry wheat sitting in primary for 2 weeks. I opened it up to keg today and it still has a strong sulfur smell. Should I keg and hope that it'll go away in conditioning or should I give it another week for the sulfur smell to dissipate?

 

[IslandLizard]

I've never used that yeast or had sulphur in my brews. But generally, I think, it just needs to condition/age out. Give it more time.
Warm it up a few degrees perhaps so it will remain active and clean up?

Hope someone else can confirm this method or suggest a better one.

 

[BSheridan]

Yeah I'm going to leave it for another week and see how it is after that

 

[Conehead]

I have used it and didn't get any sulphur smell. I fermented it at 68F and didn't keg until I saw no activity at all. It could of fermented it out, I just kind of ignored it for 2 weeks.