I'm going to be making a berry wheat beer this week. I moved up to 10 gallon batches and would like to do a 10 for this beer (bottle 5, keg 5.) From searching, it seems the best results come from putting the fruit in secondary, but I only have 2 fermentors. I've never used a secondary, I go from primary to packaging and have always had good results. Is there a downside to following my usual schedule and add the fruit to the primary fermentor after I hit FG? My plan was to use Dole frozen berry mix, try to smash it up a bit and then add it, give it a week and package. I'm still debating pasteurizing, or using campden, but from what I read folks have just used them frozen and not had problems. I appreciate hearing any input.