Sorry my 5 week old daughter was not having a good night!
With respects to dr_finklestein and the original threads question, I'll keep the OG 1.220 batch story to a minimum.
I basically filled my ten gallon mash tun to the top with 23lbs of grain. After all my running's were collected, I had a pre boil volume of 9.2 gallons. I then conducted a 6.3 hr rolling boil in which I added 4 lbs of candi sugar as well. With that 6.3 hr boil, which I purposely did at a slow rolling boil as to minimized carmelization (that might be an understatement when boiling for over 6 hours), I had a final wort volume of 2.5 gallons! Yeah, my brew day was over 11 hrs long for this thing, not counting emptying 2 propane tanks.
Following the advice from white labs, I bottled 1.8 gallons of wort and set that in the refrig, then transferred the remaining wort into a 3 gallon carboy. I already had a huge starter from 2 WLP099, super high gravity yeast ready to go, so after I added a ton of O2, I pitched the yeast. After that, I watched the activity in the fermentor until it slowed down, then added about .6 gallons of saved super wort. This process went on for about 1.5 weeks, basically everyday checking process, add wort. yeast nutrients, checking gravity, etc. Well 6 months later I'm still at 1.100 and attempting another batch of fresh yeast to finish the job, I hope.
So I don't have complete success yet, but I think I'm almost there. I never said that I was a professional at this. I've tasted the crazy beer, and WOW, intense is the only word that I can use which describes it. It doesnt help that I still have another 70 points to go!!