Looking to make a Christmas Ale for gifts to the family this year, and this looks great. Been doing AG for about a year, but never did a spiced ale before. Any tips? Do the ginger and cinnamon go right into secondary for the whole 14 days? Are they put in whole, or do they need prepared?
Also, any thoughts on doing this with Danstar Nottingham? Seems like you'd want a clean, unobtrusive yeast.