I'm happy to report that I too had a happily bitter (nice oxymoron) experience this year, and I'm now convinced that it's simply a matter of a good year or crop. I had two different horseradish roots, purchased from two different places, and both were fine.
I did nothing unusual or different from what I've always done and what I watched my mother do for many years, all those years ago. I grated it close to the seder, but certainly not just minutes before we got to "maror." I pressed a piece of plastic wrap over the surface and then put it in a nicely sealed plastic container.
It was great.
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