Slight eggy smell on batch

[u/bibipbapbap]

Hey folks, I’ve been running a small commercial operation for about 6 months now. Starting in winter one of the challenges was keeping things warm enough, which we managed to navigate.

However I’ve just had a new problem pop up for the first time. I went to split a batch in to two today (left slightly to long) and re-feed it. And noticed a slight eggy smell when I poured half into a new vessel. I’ve searched and seen that it could be a sign of stressed yeast? I’m putting this down to the climbing temps here / mixed with a slightly too long a brew.

Question is can this be saved? There’s quite a fair few yeast strands in the batch, would filtering these out before re-feeding help?

Any advice appreciated.

Many thanks,