Do you find the higher the final gravity the more sweetness and less bitterness? If so is this because not all of the sugars are ferrmented out? If this is the case, how do you get the gravity down further--- by more yeast.. I find the higher gravity beers are less bitter and more sweet. I would rather go with a lower starting gravity and less sweetness unless there is an alternative. Will bottle aging help. I don't know because after a while I think I get acclimated to the taste. Also do you think these higher gravity beers are more of a winter sipping beer then a summer party brew?