I've heard some who've brewed Spiced Winter Ales add the spices to the kettle at flame out so they steep while cooling the wort then remove them prior to racking to a fermenter. ...and I've heard some add the spices to the primary fermenter and let them steep during the fermentation. ...and I've heard some add the spices to a secondary and let them steep for a month or so after primary fementation. ...so, which is it? What do you do when you brew a Spiced Winter Ale?