So I brewed a 46 litre batch of witbier on Sunday. One (2wit2wee) I added a wlp410 Belgian wit yeast. The other, (2wit2wuu), I added a wyeast 3463 forbidden fruit. I checked them today and a terrible smell of sulphur/rotten eggs coming from the forbidden fruit carboy. Was a little pissed at first thinking something was wrong but after a little google search, it turns out the this is a common occurrence with this yeast during primary fermentation. Anyone else ever have this happen? I think I will let this one sit for a an extra week or so before conditioning.