slym2none

You can say what you want, but take the hops out of the equation, and it is liquid malt extract. I see you are doing what you are (possibly) accusing me of - pIaying word games. I never said you boiled the Mr Beer cans. I even said on the first page that you don't boil them. But the stuff inside the MrB cans is LME, just pre-hopped. I am so done with you. This is ridiculous.

You are telling me that it isn't liquid malt extract? *rolls eyes* Pre-hopped, sure. But it is still LME. I know you don't like me Rick, but this... I mean, wow...

Murphy's Law - if something can happen, it will.

I've never used LME other than MrB cans, and they aren't boiled. I do get a hot-break with Briess DME, but not like the one I got with a partial mash using 3 pounds of grain.

This is what I got when I added 1-1/2# wheat DME & steeped 4 oz Carapils to the WDA can: I filled a 20-22oz glass with a 12 oz beer. Gorgeous!

Ah, that hop-schedule makes sense, then, using two LBKs.

OK, well, if the carboy has a removable spigot (!!!) then my point stands. Replace the word "LBK" with "carboy" and there you go.

I like the addition of the wheat in the grain bill! You are using 1/2 oz of hops in the dry-hop. That leaves you with a half-ounce leftover, right? I'd either throw that in the flameout addition, or would go ahead and dry-hop with a whole ounce. Pardons if this is incorrect - maybe you have these hops around already and that's the amount you have. If so, all apologies. TTTT, I'd split the Simcoe & FF7Cs and use half ounce of each at 20 minutes, then a half ounce each at flameout, but that's just me. I am probably too late, anyway. Regardless, it sounds great, be sure to keep us updated!

You can, but you won't get a good hot-break that way.

No issue using a computer.

As Josh R said, brew according to the yeast & beer style. With the Coopers/Mr Beer yeast, 68-76 is fine. With Nottingham (and many other yeasts) you would want the 68 to be the top end of the spectrum, with 62 being common for a lot of ale yeasts, and ones like Nottingham can easily drop down into the mid 50's and still be fine. "Brewers make wort - yeast makes beer."