If you want some spices, such as cinnamon or anise, is it better if done in a secondary or dry spice directly in a keg for a period? I am thinking about using a small hop bag and unwaxed dental floss in the keg for a week or so, but not sure how many cinnamon sticks or anise stars for a 5 gallon batch. Especially for a New England style that has brown sugar, molasses, tincture of 1/2 lb raisins soaked in vodka added at keg time.
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