I'm going to be doing a blonde ale soon that I'd like to have just a mild hint of ginger after-taste. This is the first brew I'm doing using ginger. I've noticed that some folks use fresh ginger, some dried, and some candied. The LHBS suggested ground ginger added at bottling, but my experience--in cooking anyway--is that ground dry ginger can be a very overpowering. Can someone who has brewed using ginger tell me what type and how much would be recommended to just give the blonde a mild ginger after-taste?