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Hop flavor and aroma will mellow to some degree. It will not drop out. It will not taste as sharply bitter or smell as floral/grassy. For the majority of beers, 3-6 months aging I find greatly improves the overall flavor. It won't kill your beer. It will make it greatly better.

I had a Rye Pale Ale sit in the primary 6 months with no off flavors detected. It will be ok as long as you are carefull with sanitation.

I belive they use a potassium metabisulfite rinse.

I too have had a beer for 6 months in the primary. It had no off flavors. The beer had a very clean taste, even though the yeast had aalmost a peanut butter texture to it. There was no excuse for leaving it there so long, except for my Calculus class, wife and kids, etc...

I bought a 5, then a 10. Do the right thing the first time, it is cheaper.

Brewtaster- It would be easier to answer your post if you could say what style of wheat beer you are trying. Most yeasts will ferment a wheat. What matters in selection is the flavor profile you are tying for.

I've done rye at .036 with no problems on my 3 roller mill. I've had success brewing a couple of Rye PA's this way.

How much yeast did you pitch?

I have BrewMath, but it doesn't allow for the formulation of recipies. Otherwise for calculations, it is very good.

I find with all grain I am able to control the color of my beer better. With LME it always seemed darker. Even with full boils and late addition of the extract.