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Thank you :)

FYI, You can also hand calculate it using John Palmer's method. It is explained in his book, How To Brew and it is really easy to do. LOL...

Just to note, I just finished using a cooper dry yeast, and the OG was 1.042, it ended at 1.012. Things I do: I revive my dry yeast in water, I give my yeast a little LME to munch on, when it is bubbling, I then pitch. I also aerate my wort by shaking it like this: :ban:

I'm curious to know, If one was wanting to substitue LME in a recipe for Wheat LME, is the substitution ratio the same as 1:1? Is SG typically the same? Is the fermentable sugars the same?

I buy my beer and wine Supplies from my LHBS. Dan's Brewing Supplies http://pages.pacificcoast.net/~dansmall/ I like Dan, he is a cool guy.