The Rye (continued)

I have taken the rye to secondary today.  The fermentation has gone exactly as I have wanted it to.  The beer is sitting at 5% and flavor wise I am quite happy.  At the front it is almost a spicy wheat but in the back and the after taste you have hints of rye bread.  The way the weather is going in Michigan right now, I think it will be the right time to throw this one on tap next week. 

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