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Has anyone out there pitched this strain (thinking it was Brett) with a killer wine yeast? I know that supposedly all ale yeasts will fall victim to the proteins created by wine yeasts to kill off the competition but that Brett strains aren't affected. Given that this isn't exactly an ale...

I'm putting together my first recipe using Rye, and I'd appreciate some feedback, especially on the grain bill and hop additions. I'd like to enter this in my first competition, and I'd like something that fits in the BJCP guidelines but comes out a bit spicy with detectable hoppiness (and...