I figured I would get some fermentation and was wondering if there is a way to figure that. Should I crush them or not?Nosybear said:You'll still need to pasteurize them. Let them thaw, heat to 170 degrees, hold for fifteen minutes, add water and all to the carboy.... And you have another problem: You likely have whole berries. They'll eventually ferment but it might take longer.
Take it from experience: Frozen fruit is NOT sterile or clean enough to add directly to beers.