Just to follow that up as far as spices, I added mine at last 5 minutes of boil this year as per information from GL on the issue and it came out alot closer to the original. I changed the recipe to reflect that too.
To boost the spicy-ness a just a bit after fermentation, I sanitized a hop sock and threw some more sliced ginger and a cinnamon stick in the bottling bucket. It sat right near the spigot so all the beer flowed right through into the bottles. Gave it some great fresh spiced flavor, and I didn't see any sanitation problems.
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