OK, so my roggenbier is done.
I kegged it and it's at about 2.5 vol. That thing is thick... like oil. First thing I thought when tasting is was "I can't believe I wasted time and ingredients for that crap." Now, after 3 weeks of lagering, I must say that that's one tasty brew.
The thickness makes it interesting. It actually takes some time for the bubbles to get to the surface, so when I pour, there is no head almost until the glass is full, and then it looks like normal head appearing, but in slow motion, and it just keeps growing and growing, resulting in super thick head. Looks unusual, and the taste also improved. Hefe yeast character with rye taste. Pretty nice. Really thick mouthfeel too.