primary sample, sulfury smell

Just took a sample of hefeweizen from the primary after 9 days and got an immediate sulfur smell. After degassing and letting it sit in the pint glass for a few minutes it was far less noticeable. Is this something that is a common byproduct from fermentation, or an off-flavor?

Yeast: Wyeast 3068 Weihenstephan
Primary average temp around 60F, fluctuated down a degree or two depending on my basement ambient temp that day.

Way common with that yeast, let it condition a bit longer, preferably in a secondary if it has reached a terminal gravity and it will clean up.

My only experience remotely connected to this was with Wyeast 3787 Trappist High Gravity. This specific strain puts out a lot of sulfur when underpitched/stressed it seems. All I know is that my closet smelled like crap for the first few days though.

Hefe yeast gets a bit sulfury if it’s upset or early in fermentation. Our Hefe gets sulfury on day 2 but usually cleans up by day 3-4 and gets super banana-y. But we’re brewing with a big, freshly propagated pitch of yeast that gets to terminal gravity within about three days. With a smaller pitch, it will take longer to clean up, but you should be good with a little more aging. Sulfur in general will always age out, just depends on storage time. Many lagers take weeks to get the sulfur down to acceptable levels.

Originally posted by SamGamgee
Sulfur in general will always age out, just depends on storage time.

Does it have to blow off or does it get consumed? Just wondering if there is any hope for bottled beer that tastes sulfury.

I always rouse my fermenters, even more so with sulfury strains. I’m using Anerican lager right now (3rd generation) and it is the most fart smelling yeast I’ve ever used. Time seems to clean it up well.

I’ve found a few times when I’ve brewed wheat beers with wheat yeasts, I get a sort of phenolic-y burnt plastic aspect on the aroma early in the fermentation (<1 week) that always clears up. Similar, or unrelated?