Perhaps it's different with berries, but I made a mango-peach wit recently, where I added peaches to the unfiltered wort at the end of the boil. I strained them a few days later (since I didn't filter after the boil, there were still coriander seeds and orange peel in there, which imparts odd tannic aspects), then, for the final 10 or so days of the secondary, I steeped with more fresh peach slices, and also fresh mango slices. No sanitizing of the fruit, and so far, the beer is impeccable, save for some overcarbonation.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)