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.