Necro.
After three weeks fermenting, a month and a half of lagering, and two weeks in the fridge, I tried my latest wheat batch. I can finally say I made something better than I can buy. It came out REALLY tasty. I used the Safbrew WB-06 yeast with this batch, which let me ferment at lower temps than the standard Mr Beer yeast. Also I think this yeast adds a bit of a better taste when poured into the glass than the standard yeast. Anyway, super happy with the results. I actually only stuck half the bottles in the fridge two weeks ago. I'm now going to add the rest, with two extra lagering weeks under their belt, to the fridge.
I currently have a Heavy McWee lagering for three months, at which point I'll be into Summer and too warm of temps for lagering most beers. I'm using a staircase closet that generally stays in the low-mid 60s, but July-September, will reach the low 70s. So I'm gonna do one more batch of this tasty wheat, then in the Summer, stick to the American Light with the standard yeast, which can both ferment and lager in the warmer temps. Plus that one tastes good after just a few weeks of lagering, so it can spend the rest of its time in the fridge. :)