Gravity and sweetness?

[Torchiest]

Yeah, that's what I said, I thought, or at least implied. If you racked sooner, you would stop that process, since there would be no trub and much less yeast to absorb water, hence, a less concentrated, or more hydrated beer after the total three weeks.

 

[dantodd]

Think of it this way. Imagine putting a few ounces of dessicant into your wort. It will filter the water as it absorbs it. So it only absorbs pure water leaving behind anything else. Yeast and trub does the same thing.....

How do you figure the trub and dead yeast cells extract all of the non-H20 molecules out of the beer? I don't have any reason to believe this is true. The beer that is left behind on top of trub and flocculated yeast is not significantly higher or lower in gravity than that which is racked off.