Do not add fruit directly to boiling wort, as this will cause the pectin to set and the resulting brew will be cloudy. Sparge wort into carboy, and add approx. 1 tablespoon yeast nutrient just to be safe. Pitch yeast when sufficiently cooled. Primary fermentation got pretty violent, but was short-lived with Cooper's yeast.
Beer has nice rosy color, pretty good head retention.
Smooth flavor, a touch of tanginess from the berries. Boil to 5.5 gal. Distilled-Mash water add 1 Tbs. Let mellow for 3 weeks after kegging. Wheat in recipe will not let beer become totally clear-even with finings.