I brewed up my Christmas ale Monday, and I am going to rack it to secondary this Saturday. The wort tasted nice and spicy - I used some cinnamon, ginger, nutmeg, and orange peel. I am afraid, though, that I lost some flavor and aroma from a vigorous fermentation, and I might add a cinnamon stick to the secondary.
Should I sanitize it? If so, how?
Any suggestions on using spice in the secondary?