when using raspberries, how long do you Brewers let the berries sit in a hefe before bottleing or kegging? And, do you have different timing for different fruits and or beers with fruit?
My rule for pretty much any fruit in any beer, assuming I'm not intentionally back-sweetening, is "until the sugars from the fruit have been fermented out."
i go with some rules of winemaking for the maceration process and say about 7-10 days if I'm racking off. But winemaking their temps are way warmer than beer and they're also "punching down" the fruit cap....so not exactly an apples to apples comparison. I don't really have different timing...but there are times that I'll just let the fruit sit in the keg for the duration of serving. Is there a reason to pull them? I haven't found one yet...
I usually go about a week with all my fruits though it probably could take less time as the flavor passes over pretty quick. Sometimes go 2 weeks but more for convenience than anything else.
