Is 1 lb of rye enough to really get the flavor to come through? I've yet to make a rye ale, but would like to try soon.
Primary: Hefeweizen, Scottish 60-/, Lemon Wheat, Imperial IPA, Apfelwein
Secondary: Sweet Mead, Dry Mead, Oaked Dry Mead
Bottled: Sunbreak Amber, Irish Coffee Stout, Bavarian Weizen, Bigfoot Barleywine Clone, Imperial Saison, EKG Lite, Dry Mead, Spiced Apfelwein
Kegged: Strawberry Blonde, Ballard Bitter Clone, Southern Cross IPA, Smoked Habenero Porter, My oh Maibock, Maris Otter Mild, Apfelwein x2