very cool, are you using malted or un malted rye or combination of both. We ran six 600 gallon 90% un malted rye mashes and for most part all went well. The last two we added another bioglucanase addition in the dough in ground water temp to reduce viscosity and that helped make cooling a breeze. Rye was most challenging mash but we hit our numbers on all runs. Either we studied right or someone above gave a litlle help
We will next try 100% unmalted rye, i cant see how 10% would change much. Thank you for your feedback, look forward to coming to check you guys out some time.