Originally Posted by drycreek
Does anyone do it that way when they put fruit in a beer? Could I pick up some fresh raspberries from the grocery store? How would I make sure they are sanitary if I'm adding them after the boil? How do I know how much to add?.
One option is Oregon fruit puree. It comes in a can and is sterile when you get it. I've used their raspberry, it's pretty good. Amount seems to vary depending on taste. I've used 3lbs per 5gal batch with pretty good results. The company recommends 1/4 to 1/2 lb per gallon. Keep in mind that it's real fruit with all the sugar and water that entails, so that will a) increase your volume, so make sure it will fit in your carboy, and b) this will restart fermentation for a while, so don't be surprised when you see your airlock start to bubble again.