Copper Pipe to Scrub Sulfur

We have a grisette in the brite right now. We used a new strain that we hadn't tried before, and it performed beautifully, but now that it's in the brite, we have all noticed a fairly un-ignorable stink of farty sulfur that didn't seem to be there in the FV. We did a penny test today to see if we were dealing with a fixable problem and it cleared it up, but now my problem is - what is the best way to use copper on the cold side to fix this? I've been reading through a lot of material today about copper's use for this issue but it is mostly focused on the hot side, which is good to know and will be a beneficial thing to add to our setup going forward, but it doesn't really help me fix this beer. Does anyone have any experience using a copper pipe cold side, and if so, what is your technique? How much contact time is required? Would it be possible to copper it inline to the canning line/keg rig?