|It looks good, at least...|
Well, it was okay. It wasn't great, but it was okay. There's still a lingering yeastiness, and the ginger isn't as obvious as I would like, although it does make its presence known in the aftertaste. Using the champagne yeast produced an ideal amount of carbonation, although there was some minor exploding action when I released the excess carbonation before refrigeration. I might use less yeast next time, and I'm thinking that the key to a really excellent flavor might be in adding some flavor elements after brewing, including lemon peel and perhaps a touch of ginger syrup. In short, I wouldn't say that I've achieved my goal of the perfect ginger beer recipe yet. Stay tuned, I'm going to keep trying.