I've come to beleve that brewing with Rye often leads to undesired sulfur based 'burnt rubber' off-flavours. I'm pretty sure about it but I only have the following indirect evidence:
- have recently had two Rye IPAs with burnt rubber off-flavour
- found no less than 10 beers using Rye with comments about rubber on beer advocate and ratebeer
- found quite some forum discussions where Rye and rubber are mentioned together
If I'm right I wonder why there isn't any information about this to be found anywhere in the net.
Have you seen this combination? Do you know why it happens? Does Rye somehow promote sulfur based off-flavours?