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What yeast did you use? Most Hefeweizen yeasts are known for strong sulfur production, and as you noticed, it usually drops out. My rule of thumb is to wait for the sulfur to completely dissipate before I bottle or keg the beer. I get sulfur from WLP 300 & 380, but I had a sulfur BOMB on a batch with 351, I even posted a question here about it: Strong ...
I had the same problem with 351. I stick with 380 now, the sulfur clears much quicker. For my hefe with 351, the flavor eventually went away, but it was in a secondary, not a keg. I think you should do what you're thinking: bring it to room temp and vent it regularly. Maybe give it a good swirl to get any yeast back into suspension.
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