On my third try for Ginger Ale (it seems my recipe is more Ale than Beer) I made some more changes.
- I doubled the ginger
- I used a citrus juicer
- I used champagne yeast
This resulted in a much more carbonated beverage. It really shared some taste characteristics with champagne. I still think the lemon overpowers the ginger. The sugar is about perfect at ¾ cup, but it still precipitates out more than I would like.
Next attempt will be a radical departure. Simple syrup, extracting ginger with heat, a touch of clove or anise all will be tried.