READ THIS, TOO!
Notes current as of 26 Sep 2011
A few notes about spices and how to use them. I strongly prefer Pampered Chef Cinnamon Plus as the only spice addition. However, I wouldn't be too hesitant to use another brand of pumpkin pie spice or a mixture of any/all of the following: cinnamon, nutmeg, allspice, mace, orange peel, cloves, ginger. I prefer cinnamon and allspice as the primary flavors.
I use ground spices rather than whole sticks or seeds. The flavors develop almost instantly when dry, ground spices are added to hot liquid. A little goes a long way! I only use 1 tsp in a 5 gallon batch, and 1/2 Tbsp in 15 gallons (which is disproportionate on purpose - again, a little goes a long way).
I've added the spices at flameout, when racking for clearing (yeah, I mean "secondary" - I simply despise that term!), or even when kegging. The results are remarkably similar. The later in the process that you add the spices, the stronger and fresher/sharper the flavor. The spice flavor does fade over time, and the difference can be quite significant over a long period of aging.
If you want to make a spice tea, steep the spices for a few minutes in a cup of near boiling water, cool, and add the whole thing. Don't strain it.
If you want to add spices to taste, make the spice tea and add a little at a time, gently stirring with each addition. Sample via spigot, wine thief, turkey baster, siphon tube, etc.
I hope this clears up some of the PAGES of questions that follow!