I did my first batch with rye malt this past weekend. During the boil, I noticed a small but persistent amount of bright white foam. I skimmed it off, but it kept reforming. It’s this a feature of rye malt? I’ve never noticed with any other batches (including one with identical ingredients except for wheat malt rather than the rye).
I use a lot of rye malt and I’ve never seen that.
I bottled it today. Everything looked normal. Good attenuation. Tasted fine. 