Wash the ginger and peel it, being careful to remove only the outer layer of skin. Grind or pound to a pulp, and place in a large, heat proof container that is enameled or made of glass or stainless steel. Cover with 1/2 gallon (8 cups ) of boiling water. Set mixture aside in a warm place. (You may want to protect it from dust by covering the container loosely with a cloth)
After an hour or so, strain the liquid through a cloth, squeezing pulp to extract all the flavor. Stire in lime juice, cinnamon, half the cloves and 1/2 galon of cold water. Let the liquid sit for another hour, in the sun if possible.
Pour mixture gently through a cloth to strain it, training not to disturb any sediment at the bottom. Strain again if necessary. Stir in the remaining cloves, then transfer the ginger beer to a jar and refrigerate.