Blackberry Blonde Technique

[Mexibilly]

Brewing my wife a blackberry wheat. I've researched techniques, and my plan at this point is to primary for 7 days, rack onto 5lb frozen blackberries that have been allowed to thaw to room temp in a sanitized 6.5 gallon fermentor with airlock for 7 days, then rack to a 5 gallon carboy for 7 days or so until fermentation is complete.
Any suggestions or does this sound good?

 

[Mexibilly]

After talking to an experienced brewer, it appears that I should probably primary about 2 weeks, or until it's about complete, then rack to another secondary with plenty of yeast cake on top of the thawed berries for a 2nd fermentation.

 

[McKnuckle]

I recently did this with raspberries. I had a wheat beer that had not only finished fermenting, but was already packaged in a 6L PET bottle (un-carbed) and had aged for several weeks. I racked it on top of fruit and pitched a small amount of a neutral ale yeast (WLP001). In your case, you'll have the original yeast present in abundance, so you should be fine just racking without any re-pitch. The fruit flavor and tartness overwhelmed the beer, which was my intent. I used about 1 lb raspberries in 1 gallon.

 

[Tristenbrews]

I have a blackberry honey wheat in secondary right now. I racked onto blackberry puree, not whole fruit, but I will say that I agree with the person you talked to about when to rack. I did mine after a week, and I wish I would have waited until the fermentation slowed down more. I think it'll be fine, just wish I had waited.