The Raspberry I used was a canned puree, sterile. I added it to the primary at the same time I pitched the yeast. After my post last night I tapped the keg on this brew. I did not have as much raspberry flavor as I would have liked, but I think my recipe and process had too much wheat/ biscuit type malt as that is most prevalent flavor. It has lagered for well over a month so I will assume this is how it is.
At our brew club meeting last week we did a comparison on lager flavors with different fermentation temperatures. Two identical 5 gallon fermenters, (came from same 10 gallon batch), one at 40 degrees, one at 49 degrees. The higher temp fermentation yielded a stronger grain flavor and sharper hops, the cooler fermentation yielded a MUCH smoother brew! I think my raspberry wheat would have done much better starting off fermentation much cooler allowing the raspberry flavor a better chance. I started out at 64 degrees for 48 hours the dropping to 50 degrees for 2 weeks & lagering at 36 degrees for 2 months. It is at least drinkable, but I have to use the lagering chest in the future! I will also add my flavoring to the secondary!