Unpopular opinions, eh? I'm hip...
I don't think rye tastes spicy, not in the slightest. It's bready and a bit earthy, but no spice. Any spice is associated with caraway or choice of spicy hops.
Session IPA, Black IPA, Brown IPA, and Purple IPA are all terms that need not exist.
Homegrown hops are better for bittering than for flavor or aroma. Learn what your average alpha acid is through trial and error, like in the old days before the term "alpha acid" existed.
You don't need to rehydrate your dry yeast. It's one of the big advantages of dry. I know Denny agrees, but many do not, that's why I include this as an "unpopular" opinion.
Glass fermenters are better than plastic buckets. There, I said it, again. Glass is dangerous, yes. Do be very careful with your big heavy glass carboys. Fortunately, stainless would also be fine.
I agree with these, with the exception of the homegrown hop being better for bittering. I've gone completely homegrown for my brewing hops and have worked out approximate %AA for the dozen varieties I grow so I can plug them into my old-school recipe spreadsheet. Certain varieties provide incredible aroma and flavor where I grow them and the way I process them.
It took a club competition on rye beers to show me what rye tastes like- the winning entry had something like 65% rye in it. Not for me.
Keep my glass carboys in milk crates and I'm all set.