I'm pretty sure something is up with my beer. I've smelled sulphur with hefe yeast and my ciders before but nothing that lasted this long. Took a gravity sample yesterday and it was around 1.010-1.012 (need a final gravity hydrometer). Smelled and tasted horrible. I'll keep it warm and see if the yeast will clean it back up.
The yeast starter looked suspect to me but it had some nice looking white yeast on the bottom so I pitched it. The yeast from the pouch when I pitched the starter had a different smell to it but should have just used S-04.
I'm pretty confident my sanitation was fine. One mistake that happened on brew day was we forgot to turn burner off before we started to chill. Surprisingly it chilled fine before we noticed it. We wanted to throw in flameout hops right when we turned chiller because last time 170° came and went super fast. So he turned on the hose and I dumped in the hops and held the hot water out hose so it wouldn't scauld us as the air burped out. Then he grabbed the water out hose and I stirred for a couple minutes then when I check the kettle thermometer I noticed flame was still on.
Pretty bummed because there is 4oz of Mosaic hops in there.