adding stuff to 2nd stage ferment

CornyKegs 728
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g_rath

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I was wondering what is the best way to add spices to the 2nd stage fermenter with out contaminating it. would I add it them to some bolling water let it cool a bit and then add it? any help would be good? Im making a pumpkin ale now that I may have to add some more spices to when i rack it.
 
Use vodka! Buy a small bottle of cheap vodka and let the spices soak for at least a week. The alcohol dessolves the aromatics and flavors much better than water, plus it's sanitary. Then filter the spices out so that you are left with a spiced vodka potion and add a little to the secondary. Try to add a little at a time and taste it to make sure it's not overpowering.
 

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