Yes, I used Rye before... had issues... I think its was with adding salts... Too much?...
I I will again, dabble me toe in the Rye...
The last brew, was one temp, not a stepped mash...
Now, I read that Rye should have a rest around 100*F... helps to prepare their really long sugar chain for Beta and Alpha amylase to break them down... How would I know if its a problem when using full volume BIABasket? I can not end up with a stuck sparge..
Sneezles61