German Brewing

I've had a couple three weissbier batches turn into absolute sulfur bombs back in the pre-lodo day especially with WLP351. I would say it's not definitive that metabisulfites were the cause of it in your case but something that can happen with wheat beer yeasts. I tried the pressure/purge as well hanging a length copper tube in the keg for one batch but it didn't seem to work. Although time did make things better on the others.

Yeah, I have noticed touches of sulfur from weissbier yeasts when fermented a bit low...but that fades fast with fermentation and conditioning. This Berliner that I'm getting the sulfur bomb on...I used WLP644 (sacch trois....what used to be thought of as Bret Brux Trois strain). I don't think this strain is known to be a big producer of sulfur and it is the only microbe I have pitched to date (will be pitching L. Plantarum soon for acidity).

To answer your original question...
Yes...
Pushing CO2 through your beer will remove much of the sulfur.

Haha thanks Kit_B!! I appreciate the confirmation. I have been bubbling co2 through the gas diptube the past 2 days that I've had it kegged. Still...tons of sulfur....but it might be lessening. Either that or I am getting used to it but I don't think anyone could become accustomed to the original levels of sulfur in this beer!

Will keep this thread posted if this beers turns around well.

The less SMB one adds, the better. Everyone needs to find what works best on their system. 100 mgl is not a bad starting point, but I'd keep working on what is the minimum acceptable dose needed to get good results for the given system and process.

Many will find that they'll end up somewhere in the 38-70 mgl range.

I can second the copper. Take a pour of your sulfur bomb and drop a penny in it. The sulfur will be gone in seconds to minutes.