This thread will chronicle my experience making a blackberry saison. I hope it helps someone decide how to go about their own fruit beer. 2 days ago I brewed up the wort and added the yeast. In 2-3 days I will add 11.5 lbs freshly-picked, locally-growing blackberries to the primary fermenter for about 10+ days. They are at the peak of their ripeness. I will freeze, thaw, and re-freeze these a few times to break the cells, then I will crush them a bit by hand through the bag. Next, I will put them in a mesh bag and add them to the primary. I do not plan to sanitize or sterilize them via heat, campden tablets, or other. According to this calculator, I determined that 11.5 lbs of blackberries might add about 0.5 - 0.6 % ABV in my 5.7 gallon brew. Seems low to me but we'll see. The recipe (5.7 gallons) has a target OG of 1.040. It's a partial mash recipe: ~Bill (mashed at 149 - 151 F for 60 mins and rested at 170 for about 5 minutes) 3.5 lb Dry Pilsner Malt Extract (added at flameout) 1 lb Abbey 1 lb Ashburn Mild 1 lb 6-row ~Hops 1 oz CTZ (Columbus-Tomahawk-Zeus) @ 65 mins 1 oz Hallertau Blanc @ 10 1 oz Hull Melon @ 5 1 oz Pekko @ 5 ~Yeast: French Saison WY3711 Pitched @ 72 F ~Blackberries: 11.5 lbs to be added after the major segment of fermentation has subsided. The measured OG ended up being 1.041. The wort, which was created using local spring water (I don't know the chemistry but it makes good beer), was quickly cooled and brought up to 5.7 gallons with near-freezing water. The WY3711 yeast was added and by morning the airlock had activity. Here is a photo of the 11.5 lbs of blackberries. (The bottom left side of the bag shows some frost because I froze the first round of picking.) Please stay tuned for the outcome.