Are you all-grain or extract Von Messa?
And why do you make that silly wheat beer and not the more manly English Ales.   
#1)  Partial Mash for now, but working my way to all grain.  Seems easier and less costly in the long run.  I even have an empty gas fitting for a burner in my basement.  Just getting more equipment piece by piece.
#2)  I'm not English,  I'm German and Bavarians like their weiss bier mit hef.  But I did come up with a wicked stout  (secondary fermented with oak cubes and a vanilla bean)  and a traditional Red Ale.  In addition, my basement is almost perfect temp for lager yeast all year 'round.  I actually have to wrap the carboy(s) in a blanket to get it above 65.