Yeah, I would cycle CO2 through the prv a few times to hopefully vent some of that out, Steve. I've had it happen a few times and it seems to help usually. I think Martin posted before about pouring a beer that seemed heavy on onion/garlic aromas, letting it sit for a few minutes and noticing that the nastiness had dissipated and the beer was great. The only really stubborn onion/garlic for me came from Summit......a few times. Life's too short and there are too many great new hops to risk another 5 gallons on that crap. I know it CAN have a nice aroma and flavor, but it is very prone to the onion soup thing.