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?
I have used this resource in the past: https://byo.com/equipment/item/1928-brewing-with-spices-techniques
Note the link to the spreadsheet detailing when to use each type of spice.
Excellent resource. Interestingly, some of the conflicting advise above comes from BYO. LOL