Originally Posted by Monk
So, no autolysis occurs because the dead cells are eaten up? If that's what you're saying, it's very interesting.
I'm a bit sketchy on this, I was just reading something about it though. Something like, it happens but doesn't affect the flavor -or it fades - or the other flavors are so strong you don't notice it. Maybe because the live cells are eating the dead/dying ones it doesn't happen. Not sure about this - but mine was fine, and others recommend this procedure.
Also if its a Lindemans style framboise, or want to do it quick, check this out:http://www.brewboard.com/index.php?showtopic=29637&st=0
Don't look directly at the screen though!
Essentially you do a sour mash to get some sourness and funk, add the rasperries, and then add 3lbs of unfermentable sweetness in the form of lactose. I have not done this, but have long thought it might work. I'm not so interested in a Lindemanns style lambic, but if you are this seems a good way to go about it.