I haven't used that yeast but it sounds typical of many strains. The thing with sulfur is that no matter how bad you think it might be, when it does happen, it is always temporary and will disappear with age. About another 3 weeks of age and there should be no trace of it. Sometimes it happens faster, sometimes slower, but about 3 weeks is pretty standard for it to be gone. Patience. The only downside with a dry hopped beer is that the hops will also fade with age, but fortunately, not as quickly as the sulfur does.