First time using the forums. I tried to search for more specific info about my situation with this yeast but couldn't find any so I'll just ask here. Excuse my metric system. I usually make 100-litre batches but this is the first time I decided to use liquid yeast for my hefe. Unfortunately, liquid yeast is insanely expensive where I live and I'd have to pay more for yeast than for all the other materials combined, and some more, if I want to skip making a large starter, as is in this case. So, I decided to make a small 20-25 litre starter. The fermentation went well, I got a lot of sulfur during that time but google taught me that this is normal for this specific yeast and it should stay in primary for about 3 weeks until all that off-flavor is gone. All good. I brewed my main 80 litre batch and poured the starter in (been fermenting for almost 2 weeks). There was still some sulfur smell in the yeast but that wasn't a problem since I was planning on letting the main batch sit in the primary for as long as necessary. So here is what bothers me... The starter produced A LOT of sulfur smell for such a tiny batch that lingered in the house for more than 48 hours. The main batch, however, produced none. It's been fermenting for 8 days now at 22 C and it smells delicious. My question is.... do I really need to let it sit in the primary for 3 weeks? Has anyone been in the situation I am? Any tips are appreciated.