Did anyone ever get to the bottom of the tint? I have a similar problem with a rum run. We will be sending sample in for testing. We do have buttered popcorn aroma, so diacetyl could be the culprit. Light green/yellow tint.
There is a protein in rye that creates the foam and stops transfer of heat. Sebpro pl will solve these problems for you. Also try viscoferm for viscosity. Haven’t had a foamy rye fermentation in years.