A question of sulfur with WY1968

balrog

Made a Mosse Drool clone, used second overbuild WY1968, getting a LOT of sulfur smell from the blow off.
This is the 10th time I've made this recipe and I don't have any notes on prior version for sulfur.
Process is pretty much the same as well.
I hate to have to break out the sanitized desulfurizer which to the unaided eye appears to be a section of 3/8" copper tubing
Maris Otter 86%
Thomas Fawcett 'Dark Crystal' (80-ish L) 10%
Briess dark Choc (420L) 4%
Full Vol BIAB mash 60m at 156 (start 156F, open to stir @30m take pH sample, end at 151.3F)
Boil 60m
1.75oz Fuggles 4.3% at 60
0.6oz FUggles 4.3% at 10
0.6oz Hallertau Mittelfruh 3.6% at flameout
Chill, copper coil immersion chiller, 17m, to 67F
O2 from small canister via 0.5micron stone 60s
WY1968. ~100b saved from prior, 1.9L starter, ~298b, save 100, pitch ~198b
Ferm Chamber holding (side mounted probe, covered) 67F

dmtaylor

Sulfur is no big deal. It will age out after about 3 weeks. Just be patient. No copper required.

Bramling-Cross

If I'm reading your post correctly, it sounds like it's still in primary, right? I wouldn't put a lot of stock in what is coming out of the blow-off/airlock. I've used 1968 for years before switching to Imperial's version. It's certainly a strain that has more than a few idiosyncrasies, but I can't say I've ever noted sulfur as being one of its quirks in the finished beer.
I'm sure that if you give it a few days after it hits TG, it'll be fine on packaging day. If not, it'll clean up after itself in the package as dmtaylor notes.