I'm making a blackberry wheat and have completed the primary fermentation. I have heard two schools of thought when it comes to adding fruit to your beer. First, to sterilize it by steeping the berries in 150 deg. water for fifteen minutes before introducing it to the secondary. But my local homebrew shop said not to worry about doing that, just rack the beer on top of the berries without steeping them, into the secondary, and any unwanted bacteria or foreign yeast would be killed due to the alcohol already in the beer. Is this true? Does anyone have any suggestions? I don't want to mess this up.