@GlennS As do we! There a few breweries that work with rye. But unbeknownst to many, the reason so few do is the cleanup.

@beer i didn't know that. Is rye hard to work with?

@GlennS Rye as a grain has a husk. That husk when milled gets separated. As the milled grain is carried to the wort kettle, it deposits everything. Eventually the husk sticks to the walls of the wort kettle.
It's pretty sticky stuff and takes a bit when in large quantities to remove.
Which is why brewers prefer to limit the amount (in %) they use in a recipe.
That's what we learned.

@beer interesting, prob why it's not that common