Jack's Equanot DIPA 31° (27°/24°)

Note: The secondary thermometers (marked with +) are having some offset/skew.

Beer2 info: Jack's Equanot DIPA [Done]

Idea: DIPA to challenge the 18% alc tolerance of the yeast
Malt: Pale Ale (light) extract, 200 g cane sugar (Dry Demerara), OG: 31.0 °Bx (1.134)
Hops: (original) IBU: 90
- Mandarina Bavaria 2018, 6.9 % alpha (storage corrected: 4.3 %) (60 min; 25-10-6 g @ -60, -20, -5)
- Equanot 2018, 14 % alpha (storage corrected: 8.8 %) (5-10-15 g)
Yeast: M05 Mead Yeast Mangrove Jack's w. alc. tolerance 18 %; day 6: Added BE-256.
Progress:
- When compared to the Pineapple2 (see below), the temp diff went to 0, meaning that the yeast activity is not that intensive. On the plot you can see an attemp to heat (by using PET bottles with hot tap water aside). As this did not help significantly (a slight SG decrease), I decided to add BE-256 (see the SG measured).
- On day 8 also warmed by PET bottle. CO2 seems to be produced.
- On day 17 the fermentation seem to be stopped (and as I've finally calculated the very high IBU), I decided to dilute it in two steps, by adding 2x0.5L of water. First diluted to 27.1 °, then to 24.1 °. The fermentation seems to continue. Stopped on day 33, Conditioning in glass bottles (no pressure).
- OG: (diluted) 24.1 °Bx (1.102) FG: 11.2 °Bxc (1.045), ABV: 7.2 %

Pineapple2 info [Done]

Idea: Challenge the 18% alc tolerance of the yeast, stop sooner to have some residual sugar
Mash: 2 pineapples (medium), about 300-500 g white sugar (caramelized), 1 tbsp honey, rest: cane sugar (Dry Demerara), OG: 31.4 °Bx (1.136)
Yeast: M05 Mead Yeast Mangrove Jack's
Progress: Fast, stopped earlier (to preserve some sugar) on day 9, sedimenting, conditioning (at approx 7-10 ℃), FG: 5.5 °Bxc (1.022), ABV: 14.4 %.

Jack's Equanot DIPA 31° (27°/24°) (22A/22C, Mar 2020)