My Asian pear cider had a slight sulfury nose that I'd hoped would age out (but it didn't after 5 months). After reading about copper binding sulfur compounds here, I bought a small piece of copper pipe and dropped it in the carboy on Saturday night. Last night the sulfur aroma was gone (2 days) and we bottled it. Awesome!!
All breweries should have some copper in their system to supply ions for this reaction. All stainless breweries have this sort of problem all the time. They have to add some copper. A piece of copper pipe is all it takes.
i have mine in the BK - but have run through copper tubing when sulphur has been a problem with good results.