Another observation: Its not very clear at all. I'm wondering if that is common with Rye Malt? It sat for a week at 33f and I fined with gelatin along side an IPA that was dry hopped heavily, and the IPA is crystal clear.
I am curious as to what your final observations are. I recently did a pale ale with 15% rye. After two weeks in the keg the rye character was prominent. After a couple more weeks it really mellowed out and was barely noticeable by the time the keg was kicked. I ended up liking a more mellow rye character that seemed to add more complexity than anything else.