Regular poster on here, but found this thread on a google search (I am having a similar problem)...though I was originally trying to turn this beer around in about 9 days for a party...not looking too good right now. The beer has a real clean, fresh, wheaty, citrusy aroma, but I am getting a weird sulfury, almost papery/cardboardy oxidized aroma. The taste starts out really bright, but ends with a strange (and slight) farty thing thats somewhere between eggs and paper.
Not contained in the notes below:
-1L starter, decanted, made additional 1L starter and pitched when active (entire starter with starter beer of 2nd step)--borderline overpitch so the beer would finish quicker
-cold-pitched at 66* (partially due to the fact that I likely pitched about 1.3x the recommended amount), fermented there for 3 days, raised to 68, checked sample, gravity was down to 1.011, ramped to 70 after 5 days (today), might consider going to 72* tomorrow
-15min Protein rest @ 122, 5 min decoction to 155*, sacc rest 65 minutes, decoction to mash out, single batch sparge
-used centennial to try to get some citrus in the beer from another 'angle'
-the wort smelled so amazingly delicious when I pitched (almost like a fruity muffin of some sort), I ran to a buddy's to pick up some distillery-grade fermcap, which I was convinced would help keep some of the post-boil aroma goodness in the beer (it didn't....would love to know how to retain more of the aromas this beer had).
Even in tasting between today and yesterday, it seems as though the sulfur might have dissipated a bit. Or maybe it was the silicone fermcap of death that I added that's going to kill me.
Would love to hear if the OP's sulfur problem subsided...
Wit and Wisdom
Size: 6.0 gal @ 68 °F
Calories: 174.35 kcal per 12.0 fl oz
Original Gravity: 1.052 (1.044 - 1.052)
Terminal Gravity: 1.013 (1.008 - 1.012)
Color: 4.58 (2.0 - 4.0)
Alcohol: 5.15% (4.5% - 5.5%)
Bitterness: 13.4 (10.0 - 20.0)
5.5 lb (45.8%) Bohemian Pilsner Malt - added during mash
5 lb (41.7%) Wheat Flaked - added during mash
.5 lb (4.2%) Munich Malt - added during mash
1 lb (8.3%) Oats Flaked - added during mash
.25 oz (50.0%) Centennial (10.0%) - added during boil, boiled 60 m
.25 oz (50.0%) Centennial (10.0%) - added during boil, boiled 30 m
1.5 oz Orange zest - added during boil, boiled 1 m
.4 oz Corriander crushed - added during boil, boiled 1 m
.5 oz Chamomile (dried) - added during boil, boiled 1.0 m
1.0 ea White Labs WLP410 Belgian Wit II Ale
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
added chamomile tea and zest in muslin bag at 30 seconds wort smelled great, seems like a lot of aroma blew off with fermentation (though silicone added to cap krausen)
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