I posted about this dunkelweizen during the fermentation period because the yeast was producing strong sulfur aroma, and I was taken by surprise. Now that the beer has finally been kegged and carbed after a two week fermentation period, the sulfur aroma is still present, but definitely not as strong as during fermentation. Aside from this, the flavor is quite good with clove phenolics.
Will the sulfur dissipate completely? How soon?
I kept the keg under 25psi for 72 hours. Is this long enough for this style beer? I notice that the head is not as massive or long lasting as weizens that I've bottled.