I made my first batch of ginger beer and it was delicious—but with prominent sewer gas undertones.
This was a simple recipe and a quick ferment: ginger, water, sugar, lemon juice, and yeast fermented on the counter out of direct sunlight for 2 days until fizzy, then into the fridge. I'm using Fleischmann's Active Dry Yeast.
Based on blog posts and forums discussions, this appears to be a common problem with ginger brews. Unfortunately the discussions I've found are long on speculation and short on facts. Often people say there can be several causes, which could well be true... but it's hard to tell which are known causes and which are guesses.
How can I prevent this problem in the future, or at least make it less likely?