I'm planning on brewing a blackberry berliner weiss, and I was wondering people's opinions of using juice vs whole fruit. My options are... whole fruit, post freeze, or juicing the berries with a quality juicer, with a good extraction rate. My plan is to brew a sour mash berliner weiss, and add the blackberries or juice in primary.
My thought is that anything I can do to aid in reducing trub / pulp in the beer is a good thing.
thanks,
Aaron