I started a batch of American Wheat Ale yesterday and am planning on adding a to-be-determined fruit flavoring to it. I am debating between adding it when I rack the beer or just before bottling. What would be the pros and cons of adding it at each of these stages?
When you say fruit flavoring are you talking about extract? If you are I would use fresh fruit or a puree (Oregon brand) first. The extract can come out tasting like cough medicine.
Using fresh or puree you can add directly to the primary fermentation vessel or if you are racking to a secondary you can add it then rack on top of it. I have had success both ways.
Depending on the fruit you choose, you can also add some zest with a few minutes left on the boil or a knockout.
Experiment and have fun with it.