My yeast selection is based on years of dealing with sulfury beers made with wit beer and hefe yeast. The sulfur has all almost frustrated me enough to move away from the styles completely. I did however do a smash beer the other day with notty and it was sulfury and it cleared nicely after raising it up to room temperature for a few days.
yeah, I noticed a hint of sulfur in the Wit yeast half. I actually suspect this as part of the ham flavor. supposedly very brief contact with copper will largely alleviate the sulfur issue. Just a stir with a bit of copper pipe or similar. longer is NOT better.