I like anywhere between 62-65F for my hefes. I might bring them up a few degrees after the peak of fermentation just to ensure they finish quickly.
As for sulfur, I've had that a time or two and it will generally blow off by the end of fermentation. However, I think a good aeration and a little nutrient blend added to the wort will prevent sulfur from even happening. H2S is formed by yeast that are stressed, and I think wheat malt doesn't maybe have quite the available nitrogen thats in barley malt so you have this tendency for a nutrient deficiency in wheat beers. If you don't ahve a nutrient beldn then don't worry about it, the beers that I've detected sulfides in during fermentation have still been good.