I used yeast nutrient and my IC is copper.
I don't have a ph meter right now, so wasn't able to monitor it.
Fermentation seemed strong and quick. I used a 1.8L starter.
Sulfur with these strains of yeast you've mentioned may occur but is gone by the time you are ready to rack the beer. When its still there, IME its been because of yeast health and PH -both in mash and prior to pitching yeast into wort. When I first started brewing, I had issues with these strains of yeast and sulfur production that never went away (hefe and dunkel that tasted and smelled horrible). During this brewing period, I ended up determining my mash PH was outside the range of 5.2-5.5. Having an adequate amount of healthy yeast for your beer, good oxygenation, PH 5.2-5.5, and proper sanitation will give you good results with these yeast strains as well as any other.
EDIT: here's a good explanation of common sulfur issues:
Sulfur flavors and aromas manifest in a variety of ways, from very low levels that are imperceptible to very high levels that is best described as rotten eggs. Sulfur-dioxide (SO2) is produced in very low amounts from mashing, but is driven off by a rigorous boil, otherwise the character imparts a sharp, biting flavor and aroma that is accentuated by oxidation. Hydrogen Sulfide (H2S) is created in the boil in the presence of copper and is driven off by both aggressive boiling and warmer ale fermentation by escaping CO2, which explains why lager fermentation is more susceptible. Mutant yeasts that have defective metabolic pathways can produce excessive amounts of H2S that may linger enough to contaminate the flavor of the beer.
Light-struck beer can create sulfur compounds because of corruption of the hop flavor. Formation of DMS is also a source from either malting or as a yeast by-product. Enteric bacteria can cause DMS-producing critters, but can be held at bay by good sanitation and by the natural lowering of pH though a healthy ferment by adding sufficient yeast. For larger breweries, recovering the CO2 can result in accumulation of sulfur compounds without proper scrubbing and filtration. Lastly, sulfur contamination can occur from allowing the beer to sit too long on the yeast, thus resulting in the breakdown of yeast walls though autolysis.