I should probably clarify a bit...
To start, the beer I am brewing, I have been brewing for about four years now and I have somewhere around 15 to 20 batches of it under my belt. It is the beer that I change one thing at a time on and compare the results to help learn how to dial in beers. I am placing in competitions with it, so the sulfur I am talking about is not a “knock you over” sulfur... but in doing triangle tests with some commercial examples, I find that I am preferring those commercial examples and I am picking out an elevated sulfur odor in my version that I not present in the commercial examples. It is not bad, just different. So in the next batch or two I thought I would work on dialing in that aspect.
Process is one vial of 833, into a 2L starter, put on stir plate for three days at 70F. Then either pitch into wort or store flask in fridge for up to two days before pitching into wort. (sometimes life changes my brew day on me!)
Sometimes I pitch the whole starter, other times I pitch just the sediment...into 5.5 gallons of wort at 1.056 to 1.060
Ferment at 50F to 55F for two to three weeks, rack into corney keg, and lager for 4 to 8 weeks at 35 to 38F.
I do not fine the beer, and it usually drops clear in that time.
I do not off gas the corney during lagering, so that may be a start... is the proper process to push in some CO2 and then let it out, just to purge the head space?
Any other procedures for keeping the sulfur low during fermentation/mashing/etc would be appreciated!