Awhile back I made a beer that was ladden with DMS after primary fermentation. DMS is a sulfur product, I was told, and yeast can metabolize sulfur compounds, so don't throw it out yet.

The good news is that they were right, and this beer is perfectly drinkable now. There's a lingering, subtle DMS component, but I think that in a week it too will be gone. This beer won't be one of my outstanding successes, but it will pass.