I use the White Labs nutrient for all my batches. Good thought though. Also, the first batch I brewed I fermented around 64. The second I did at 58. The 58 degree one actually had less of the sulphur character. I am totally stumped what the problem was. Definitely open to any suggestions.
What was your pitching rate and O2 rate? I recently pitched a hefe with 3068 at 12E6/mL, O2 to 13 mg/L – really sulfury.
I recently read an abstract on the MBAA site about how beers with pitching rates of 3, 6, 9 and 12E6/mL finished with an even cell count. Higher pitching rates lead to older cell populations. My theory is that a low vitality (resulting from an older cell population) yeast is either more likely to produce sulfur OR is less able to clean sulfur out after creating it.
Tried to brew the same hefe recently with identical process, but pitched at 6E9/mL (and 8.5mg/L O2) and it tastes great.
Grasping at straws, more data points would be helpful.