Hi Robert, It sounds to me like both your starters are doing extremely well, but also show the normal variations that distinguish a white flour starter from a whole rye starter. Rye flour doesn't develop gluten the way that wheat flour does, so rising is more challenging for this type of starter. In addition, whole rye flour ferments faster than white flour, so it makes sense that your rye starter is peaking earlier. Even if your rye starter doesn't collapse, I think it might make sense for you to try the 1:5:5 ratio with it as well, and see if this routine will allow you to line up your feedings closer to the peak, which will keep yeast activity vigorous. The 5 hour lag time after it reaches its peak is probably contributing to your rye starter being a little less robust. 

To be honest, my many starters rarely, if ever, triple in size, and I still manage to make very good sourdough bread, so I wouldn't worry too much, even if your rye starter never triples. It's definitely time to put your starters to work and bake some bread! 

Barb

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