I've got a Scottish Light Ale (from midwest) fermenting right now. It's been going for about 2 weeks, so last night I decided it was about time to add the oak chips. I boiled some water, tossed in the oak chips.... glanced at my spice cabinet and dumped some cinnamon in the boiling water with the oak chips. I'm not sure cinnamon really works with the style (especially since Christmas is gone). It was just an impulse thing. I didn't measure it, but I didnt put a ton in (didnt want it to be too strong). So I'm just looking for your predictions... great or gross?