Ginger: Bitter finish

[NymPymplee]

Sorry if this is in the wrong section.

Recently, I made what could be best described as a 10L batch of blonde ale. Out of curiosity, I decided to throw about 15g of fresh ground ginger into secondary. After a week in the bottle, I decided to give'r a taste. As you can guess, it has an overwhelming ginger flavor, which is fine. I quite like ginger. However, the finish is very bitter.

Is that bitter finish something that will likely subside with time? Or am I stuck with it?

It's drinkable, but finishing off 20 bottles may be slow going.

 

[MrAverageGuy]

That's a lot of ginger for a half-batch....I have a similar-sized batch of Winter Warmer in the keg, used 1/2 tbsp of ground ginger, and it's definitely prominent. I read on the thread for that recipe that it's supposed to mellow over time....but no idea how fast or how much!

 

[NymPymplee]

Yeah, I figured it was a lot.

On the plus side, I'd like to thank all that ginger for this morning's hangover coming without nausea.