I brewed a clone of Dog Fish Head's Raison D'etre. A simple malt bill with 8 ounces of raisins, fermented with WLP530. The beer fermented at 70-72F, then dropped to 42F to clear and prepare for kegging. It sat at 72f for about a week and at 42f for three weeks.
Although I cannot get taste any off-flavors, I get a sulfur smell off this month old beer. The beer tastes great but that smell right-off the pour is concerning. It seems to dissipate quick when poured.
Any ideas what may have caused this and is there anything I can do?