I only used 1026 one time but I just kegged a beer made with Wyeast 1469 West Yorkshire yeast and it has major sulfur. This is my 3rd generation of use, I don't believe my previous batches had any problem. Fermented at a steady 68F with temp control. Strange. I hope it clears up. Is your 1026 re-pitched over multiple gens or was yours right from the smack pack? Did you make a starter?