I'm finally at a point where I have some time to post. So here's some information.
1) It looks like a farm brewery is out of the question for me. I can't find the location that makes it doable and affordable. It's a lot of hoops to jump through. I'm not sure how the licensure works if I'm a small brewery (for instance, can I still get a "farm brewery" license?)
2) I have recipes for a brewpub together. Things like "fried melon wrapped in prosciutto crusted with panko." Yeah - it's extremely delicious (but impossibly difficult to make correctly). I'm going to get together with a few chefs and plan out the menus in more detail, as well as get a "corporate philosophy" together on how the restaurant half would run (ie: buy local+fresh, etc.)
3) New beer in the works. "Wit's End." Brewed on my 93+% brewhouse efficiency system (wow, I love saying that). 10gal batch is fermenting strong, and if all goes well, we should be done by thursday/friday. 1089 to (1022-1018) is my estimated fermentation.
2.5# White Wheat
1# Crystal 60L
2.5# Gamb. Honey
19.5# Pale Ale
Mash at 152F for 60 minutes @ 1.5qt/lb
Sparge at 1.3qt/lb
90 minute boil
1 oz Hallertau (3.8% AAU) @ 60
.5 oz Fuggles (4.5% AAU) @ 60
1 oz Hallertau (3.8% AAU) @ 10
.5 oz Fuggles (4.5% AAU) @ 10
Safbrew SB-06 (German Wheat) @ 68F for 4-6 days.
