To crush or not to crush fruit

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Andrewtherooster

Andrewtherooster

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So I'm brewing a beer with wine yeast in the primary, then I'm going to split it into two carboys, one with a mixture of cherries, and the other with raspberries and currants. I will then pitch a mixture of Brett and other bacteria. I plan to age this for a while. Should I crush the fruit, or toss it in whole?
 
I would crush it I have made a few berry beers and have always crushed it
 
Macerate the fruit and let it age on the beer for quite some time (upwards of a year or more). If you are going to use whole cherries, put the pits in the brew as well.
 

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