What % Rye did you use and would you change that amount if you brewed it again? I have a Saison coming up that I wanted to use Spelt and Rye in. Was planning on 5% Spelt and another 5% Rye...maybe more Rye?
Next: LODO Dunkel
Fermenting: Oated Corn wash, LODO Pre-Prohibition Pils, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: Doppelbock, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel