I brewed a spiced ale for Christmas, but seemed to have gone overboard on the ginger. I had posted earlier about it being fusel, but since then have suspected the ginger for the taste. It has mellowed dramatically since 8-13. Anyhow, I brewed another very similiar without the ginger so I could blend them before aging. Since they are two weeks apart, would it be okay to leave the gingery one on the yeast 5 weeks, the newer brew would of course be at 3 weeks in the primary.