Has anyone here tried aging with Sassafras root? I know, I know... it's got some chemicals in it that are known carcinogens, but given the extremely low content it'd take years of drinking the stuff to cause a problem. Anyway, I love the smell/taste and don't put much credence in the rumored health threats - at least not from the amount it would take to properly age a stout, baltic porter, or maybe a pungent west-coast style DIPA. Any of you try something like this out? If so, what has your experience been with various ounces/days of aging?